Chicken Orzo Salad

INGREDIENTS

• 4 tablespoons olive oil, divided
  
• 10 ounces Modern fresh white mushrooms, cleaned, trimmed and sliced
  (about 3 cups)
  
• 3 cups cooked chicken in chunks
  
• 1 cup chopped sweet red bell pepper (about 1 medium-sized)
  
• 1/4 cup fresh lemon juice
  
• 2 teaspoons grated lemon zest
  
• 1 tablespoon fresh or 1 teaspoon dried thyme leaves, crushed
  
• 1 teaspoon finely chopped garlic
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon ground black pepper
  
• 2 cups cooked orzo or other small pasta
  
• 1/2 cup crumbled feta cheese
  
• 2 cups arugula or other salad greens, rinsed and crisped
  
• 1 tablespoon chopped fresh parsley, optional

INSTRUCTIONS

Plan ahead and cook some extra chicken to use in this salad. Or, if you can find cooked chicken in the deli or meat department of your supermarket, that is even faster.

In large skillet, heat 2 tablespoons of olive oil over high heat. Add mushrooms; cook and stir until tender, about 7 minutes. In medium-sized bowl, combine mushrooms with chicken and bell pepper. In small bowl, stir together lemon juice, lemon zest, thyme, garlic, salt, black pepper and remaining 2 tablespoons olive oil. Toss half of dressing with mushroom-chicken mixture. In large bowl toss orzo with feta and remaining dressing until well coated. Arrange arugula around edge of serving platter. Spoon orzo into center of platter; top with mushroom-chicken mixture. Sprinkle with chopped parsley, if desired.

Yield: 4 servings