Grilled Chicken and Vegetable Orzo Salad with Honey Lime Dressing

dried orzo pasta (about 8 ounces)

to 5 boneless, skinless chicken breasts, about 2 pounds (see note)

frozen corn, thawed

to 2 medium zucchini (about 12 ounces) cut into long sticks (about 4 pieces per zucchini)

to 2 cups cherry tomatoes, halved

olive oil

fresh lime juice (from about 3 large limes)

white wine vinegar or unseasoned rice vinegar

honey

Dijon mustard

garlic, finely minced or pressed through a garlic press

coarse, kosher salt

black pepper (I use coarsely ground)

baby arugula (about 4 ounces)

to 1/2 cup chopped fresh basil (optional but delicious)

to 1 cup crumbled feta cheese