Categories: Salad

Ingredients

• 6 oz. uncooked orzo
• 3 chicken breasts
• 1 1/4 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 2 ears fresh corn
• 1 large zucchini, cut lengthwise into quarters
• 1/2 cup olive oil
• 1/4 cup fresh lime juice (from 2 limes)
• 1 tbsp. minced shallot
• 1 tsp Dijon
• 1/2 tsp honey
• 2 cups baby arugula
• 3 oz. goat cheese, crumbled

Directions

1. Cook orzo as directed. Drain and rinse with cold water.

2. Preheat grill to high. Sprinkle chicken with 1/2 tsp salt and 1/4 tsp pepper. Place chicken on oiled grates. Grill, uncovered, until chicken is done, about 16 minutes, turning after 8 minutes. Let stand 5 minutes; cut into 1/2-inch thick slices.

3. Place corn and zucchini on oiled grates, and grill, uncovered, until crisp-tender, about 8 minutes, turning frequently to create grill marks on all sides. Cut kernels off corn and coarsely chop zucchini.

4. Whisk together oil, lime juice, shallot, mustard, honey, remaining 3/4 tsp salt, and remaining 3/4 tsp pepper in a large bowl. Add cooked orzo, corn kernels, chopped zucchini, and arugula; toss well to coat. Divide orzo mixture evenly among 6 plates. Arrange chicken slices over orzo mixture, and top with goat cheese.

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