Orzo-Chicken Salad

A light chicken/pasta salad from Weight Watchers "Slim Ways Chicken" cookbook. Cook time is for the orzo and the chicken. Prep time includes chilling.

• Ready In: 3 hrs 15 mins
• Serves: 4

Ingredients

• 10  ounces boneless skinless chicken breasts, cut into strips
• 1⁄4 cup  fat-free French dressing
• 4  teaspoons olive oil
• 2  teaspoons Dijon mustard
• 2  teaspoons  balsamic vinegar
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper
• 3  ounces orzo pasta
• 1  medium tomatoes, coarsley chopped
• 1  tablespoon  chopped fresh rosemary leaves or 1  teaspoon dried rosemary
• 1  tablespoon  chopped fresh oregano leaves or 1  teaspoon dried oregano

Directions

1. Place chicken in gallon-size plastic bag with salad dressing.
2. Seal bag, squeezing out air, and refrigerate 1 hour, turning bag occasionally.
3. While chicken is marinating, in a medium bowl with a wire whisk, combine oil, Dijon mustard, vinegar, salt and pepper.
4. In medium pot of boiling water, cook orzo 6-8 minutes, until tender; drain.
5. Add cooked orzo to oil mixture, mixing well to coat thoroughly.
6. Stir in tomato rosemary and oregano and set aside.
7. Spray large nonstick skillet with cooking spray; place over medium heat.
8. Add chicken mixture and cook, stirring occasionally, for 5-8 minutes, until chicken is cooked through.
9. Add chicken mixture to orzo mixture, tossing well to coat thoroughly.
10. Refrigerate, covered, until well chilled.