Chicken and Orzo Salad

Found in the cookbook, "Bay Tables," published by the Junior League of Mobile, this adapted recipe quickly became my "go-to" dish when attending a picnic or potluck. The secret, though time consuming, is dicing the vegetables small. You can make up that time if you use a rotisserie chicken from your local supermarket. If you bring this dish to a potluck, make sure you have printed copies of the recipe; you'll need them.

• Ready In: 9 mins
• Serves: 4-6

Ingredients

• 1  tablespoon stone ground dijon mustard
• 1⁄2 cup red wine vinegar
• 1  cup olive oil
• 1⁄4 cup sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• 1⁄2 cup fresh basil, chopped
• 1  lb  orzo
•  chicken stock (for preparing orzo)
• 2  lbs chicken, cooked, diced
• 2  cups  slivered almonds, toasted
• 1  red bell pepper, diced
• 1  cup celery, diced
• 1  green bell pepper, diced
• 1  lb cherry tomatoes or 1  lb grape tomatoes, halved
•  salt and pepper

Directions

1. Combine mustard, vinegar, olive oil, sugar, 1/2 tsp salt, 1/2 tsp pepper and basil in a bowl. Mix well.
2. Substituting chicken stock for water, cook orzo according to package directions until al dente. Drain and mix with 1/3 of the vinaigrette.
3. Toss chicken with 1/2 of the remaining vinaigrette. Add the orozo, almonds, red pepper, celery, green pepper, tomatoes, and salt and pepper to taste. Add the remaining vinaigrette and toss to mix well. Chill, covered in the refrigerator. Remove from refrigerator and let stand at room temperature one hour before serving.
4. Note: Crumbled feta cheese may be added to the salad before serving.