Chicken Salad With Orzo and Marinated Artichoke Hearts
- Ready In:
- 2hrs 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 7 tablespoons olive oil
- 3 tablespoons tarragon or 3 tablespoons balsamic vinegar
- 1⁄2 - 1 tablespoon fresh lemon juice
- 1⁄2 tablespoon Dijon mustard (or to taste)
- 3 -4 cups cooked chicken breasts, cut into small pieces (can use dark meat also)
- 3⁄4 cup orzo pasta (can use more, or any small pasta desired)
- 6 -7 cherry tomatoes, halved (or to taste)
- 1 (6 ounce) jar marinated artichoke hearts, drained (cut off any tough ends)
- 3⁄4 - 1 cup kalamata olive (can use regular black olives, sliced)
- 1 -2 tablespoon capers (optional)
- 1⁄2 cup dried currant (optional)
- salt and pepper
directions
- Boil the orzo pasta in boiling salted water until JUST firm-tender; drain and rinse with cold water.
- In a small bowl combine oil, vinegar, lemon juice and mustard; whisk to combine, then season with salt and pepper.
- Place the chicken pieces in a large bowl and mix in about 1/4 cup dressing; toss to combine.
- Add in cooked orzo, halved cherry tomatoes, artichoke hearts, olives and capers (if using) mix to combine.
- Add in the remaining dressing and mix.
- Season with salt and pepper to taste.
- Cover and chill for a minimum of at least 2 hours before serving.
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Reviews
-
Absolutely delicious!! It hasn't even marinaded yet and I have to keep myself from eating the whole bowl! It was wonderful as written, but I did make a few adjustments based on preference and what I had on hand.<br/> After making the dressing and finding it so good, I doubled the amount for later use. I used 2 large chicken breasts and about 8 oz macaroni. I added some yellow and red bell peppers for a little crunch and they needed to be used soon, some minced red onion, and cilantro ( I am a cilanto-aholic) and more tomatoes. I didn't have any currents, so maybe next time. <br/>The flavors explode in your mouth! I am planning on serving it over some mixed greens with more dressing, but if my husband does not get home soon, I cannot guarantee that there will be any left! Thanks Kittencal for the fabulous recipe!