BIFF Bowl (Chicken and Orzo Salad with Arugula)
1 cup plus 2 tablespoons dried orzo pasta
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
1 teaspoon salt
1 large red bell pepper, diced
1 cup sliced kalamata olives
1/3 cup chopped red onion
4 cups shredded cooked chicken (I used deli chicken)
2 cups baby arugula
Cucumber, thinly sliced
Grape tomatoes, halved
Crumbled feta cheese
Pine nuts, toasted
Cook orzo to al dente, according to package directions. While pasta is cooking, whisk together olive oil, vinegar, lemon juice, honey, garlic powder, pepper and salt in a medium bowl. Add bell pepper, olives and red onion; toss lightly. Drain cooked pasta. Add pasta to the vegetable mixture and toss to coat. Fold in chicken and arugula. To serve, place pasta salad in individual bowls; top with cucumber slices, tomato halves, crumbled feta and toasted pine nuts. Serves 6 to 8.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at dbc@cateringbydebbicovington.com.
