Melon Orzo Salad with Orange Poppyseed Vinaigrette

Ingredients

FOR THE PASTA SALAD:
2 cups Orzo Pasta
2 whole Boneless, Skinless Chicken Breasts, Cooked Through And Diced
1-½ cup Cantaloupe, Diced
1-½ cup Cucumber, Diced
¾ cups Dried Cranberries
¾ cups Slivered Almonds
1-½ cup Baby Arugula, Loosely Chopped
FOR THE ORANGE POPPYSEED VINAIGRETTE
¾ cups Canola Oil
¼ cups Apple Cider Vinegar
¼ cups White Wine Vinegar
¼ cups Orange Juice
1 teaspoon Orange Zest
1 Tablespoon Minced Garlic
1 teaspoon Sugar
½ teaspoons Salt
¼ teaspoons Black Pepper
2 Tablespoons Poppyseeds
1 teaspoon Mustard Powder

Preparation

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!