Lemony Orgo Vegetable Salad with Chicken

I made this for my dinner tonight. I've only had a few bites, but it's delicious. I used asparagus and tomatoes in place of the cucumber and red pepper. And I used a splash more olive oil and almost twice the honey because it tasted a bit too lemony first time through.

Lemony Orzo Veggie Salad with Chicken
Ingredients

• 3/4 cup uncooked orzo
• 1/4 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon minced garlic
• 1/4 teaspoon honey
• 1/8 teaspoon freshly ground black pepper
• 1 cup shredded skinless, boneless rotisserie chicken breast
• 1/2 cup diced English cucumber
• 1/2 cup pre-chopped red bell pepper
• 1/3 cup thinly sliced green onions
• 1 tablespoon chopped fresh dill
• 1/2 cup (2 ounces) crumbled goat cheese

Directions
Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.
Nutrition Information
Serves: 4 |  Serving Size: 1 1/4 cups
Per serving: Calories: 281; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 26mg; Sodium: 301mg; Carbohydrate: 35g; Dietary Fiber: 2g; Sugar: 4g; Protein: 16g
Nutrition Bonus: Potassium: 82mg; Iron: 11%; Vitamin A: 18%; Vitamin C: 56%; Calcium: 3%