Cook the orzo, drain and set aside to cool.
Toast the pine nuts.
Mix up the salad dressing and set aside.
Grill the chicken breasts over medium-low heat until done. (I sprinkled mine with Penzey's Ruth Ann's Muskego Ave Chicken and Fish Seasoning, which was great. Otherwise just salt and pepper is good, too.)
Mix all the salad ingredients in a large bowl, add the dressing and toss to coat, then serve.