Lemon Orzo & Veggie Salad with Chicken

¾         c           uncooked orzo

½         tsp        grated lemon zest

3          tbsp      lemon juice

1          tbsp      olive oil

½         tsp        kosher salt

½         tsp        minced garlic

¼         tsp        honey

1/8       tsp        black pepper

1          c           shredded rotisserie chicken

½         c           diced English cucumber

½         c           diced roasted red bell pepper

1/3       c           chopped green onion

1          tbsp      fresh dill (or ½ tbsp. dried)

½         c           crumbled goat cheese (or try feta)

Cook orzo in boiling water until al dente. Drain and rinse with cold water. Place in a large bowl.

Combine zest, juice, oil, salt, garlic, honey, and pepper. Pour over orzo and stir well to combine. Add chicken, cucumber, bell pepper, onions, and dill and stir again.  Top serving bowls with some crumbled goat or feta cheese.

Makes about 6 cups