Salad: Greek Orzo Salad

8 oz. boneless, skinless chicken breasts
2 tbsp marzetti's greek feta vinaigrette, divided
0.5 oz bella sun luci sundried tomatoes with zesty peppers
3 oz. uncooked orzo
juice of half a fresh lemon
3 cups raw baby spinach (at least...use as much as you like)
0.25 of a small cucumber, peeled, seeded, and diced
2 tbsp crumbled feta cheese
1 tbsp pine nuts, toasted

marinate chicken breast in 1 tbsp vinaigrette for at least 30 min. once marinated, grill until done and set aside. (i usually cook it at med to med hi for approx 7 mins per side. then remove from heat, tent with foil and let stand.)

cook orzo according to directions on box adding tomatoes and peppers in the last minute of cooking time. drain, run under cool water to stop the cooking process, and squeeze juice of half lemon over pasta. stir in remaining 1 tbsp greek vinaigrette.

assemble on two plates:
spinach
orzo
chicken breast, diced
sprinkle with cucumber, feta, and pinenuts



Serving Size: 2