Step 1: Cook the Orzo - Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 8-10 minutes. Drain and rinse under cool water.

Step 2: Prepare the Vegetables - In a mixing bowl, combine chopped mini cucumbers, halved cherry tomatoes, and sliced red onion. If using arugula, add it now.

Step 3: Mix in the Chicken and Cheese - Add the cooked chicken, grated Parmesan, and basil to the bowl. Fold gently to combine.

Step 4: Whisk Together the Dressing - In a separate bowl, mix olive oil, lemon juice, lemon zest, honey, minced garlic, and salt & pepper until blended.

Step 5: Toss Salad with Dressing - Pour dressing over the salad and toss gently until evenly coated. Adjust seasoning if needed.

Step 6: Serve or Store - Serve immediately or store in an airtight container for up to 3 days. Do not mix in arugula until serving if prepping ahead.