Easy, quick and delicious!
Bring a large pot of salted water to a rolling boil. Add the orzo and cook until al dente, approximately 8-10 minutes (or according to your package instructions for al dente). Drain and set aside to cool.
In a large bowl, combine the drained orzo pasta, chicken breast, cantaloupe, cucumber, cranberries, almonds and arugula. Toss the ingredients until combined. Set aside.
Prepare your vinaigrette by whisking together the oil, vinegars, orange juice, orange zest, garlic, sugar, salt, pepper, poppy seeds and mustard powder. Whisk until all of the ingredients are smooth and incorporated. Drizzle the dressing over the salad and toss to combine.
Cover and refrigerate until you are ready to use.
This salad can be served warm, at room temperature or cold! Enjoy!
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This was exactly what I was looking for. I omitted the chicken, as I was using it as a side dish to another chicken entree. So many of the orzo salads were of a Mediterranean flavor and I didn’t want that. This was perfect! Mellow and then sweet with the cantaloupe and dried cranberries.
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