Lemony Orzo Chicken & Veggie Salad

• 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 prechopped red bell pepper
• 1/3 cup thinly sliced green onions
• 1 tablespoon chopped fresh dill
• 1/2 cup (2 ounces) crumbled goat cheese

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.