Melon Orzo Salad With Orange Poppyseed Vinaigrette

  1. 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.
  2. In a large bowl, combine the drained orzo pasta, chicken breast, cantaloupe, cucumber, cranberries, almonds and arugula. Toss the ingredients until combined. Set aside.
  3. 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.
  4. Cover and refrigerate until you are ready to use.
  5. This salad can be served warm, at room temperature or cold! Enjoy!

salad, pasta, chicken breasts, cantaloupe, cucumber, cranberries, arugula, vinaigrette, ube, ubc, ubc, ubc, orange zest, garlic, sugar, salt, ubc, poppyseeds, mustard powder

Taken from tastykitchen.com/recipes/salads/melon-orzo-salad-with-orange-poppyseed-vinaigrette/ (may not work)

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