Chicken Pecan Enchiladas

Orzo/Arugula Salad

1 pound orzo pasta

3 tablespoons extra-virgin olive oil, plus 1/4 cup

2 cups fresh arugula (about 3 ounces)

3/4 cup crumbled ricotta salata cheese (or feta cheese)

1/2 cup dried cherries (I used cranberries/cranraisins)

12 fresh basil leaves, torn

1/4 cup toasted pine nuts

3 tablespoons lemon juice

1 1/2 teaspoon salt 1 teaspoon freshly ground black pepper
sliced roma tomato, optional

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

Source: Annie V.