Chicken, Orzo & Pomegranate Salad

I just love the concept of mixing fruit in salad's and who doesn't love pomegranate?! This salad is also great, because its easily portable, and you can bring it to work or on road trip for tour or whatever, and you aren't stuffing yourself with fast food.

Enjoy!

Chicken, Orzo & Pomegranate Salad (Serves 4-6)

1 Lb Chicken Breast, bone-in*
3 Tbsp Olive Oil
3 Tsp Kosher Salt
2 Sprigs Fresh Rosemary
4 Garlic Cloves
1 Small Onion, diced
4 Cups Water
1 16 oz Box Orzo
1 Cup or Seeds of 1 Pomegranate
1/4 Cup Fresh Cilantro, Mint OR Basil, chopped
Sherry Vinaigrette
2 Tbsp Olive Oil
2 Tbsp Sherry Vinegar
1 Tsp Kosher Salt

1. Preheat oven to 400 F.
2. Place chicken breast on a foil-covered baking sheet, bone side down.
3. Drizzle 1 tbsp of olive oil, 1 tsp of salt , 1 rosemary sprig and 2 sliced garlic cloves on each breast.
4. Roast for 45 minutes or until the internal temperature is at 160-165.
5. Allow the chicken to rest for 15 minutes then shred into pieces. Top chicken with remaining juices for added flavor.
6. Heat 1 tbsp of oil in a medium size pot over medium heat and sauté onions for 4 minutes.
7. Add the water and 1 tsp salt and bring to a boil.
8. Add the orzo, cover and cook according to package directions over medium-high heat stirring occasionally to prevent orzo from sticking to the pot.
9. Strain any excess water and pour orzo into a bowl.
10. Add the pomegranate seeds, mint, shredded chicken and vinaigrette.
11. Chill and serve.

*You can also use store bough rotisserie chicken, shred into bite size pieces and skip directly to step #6

Recipe taken from Weelicious.com