Chicken Salad With Orzo and Marinated Artichoke Hearts

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READY IN: 2hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 7
    tablespoons olive oil
  • 3
    tablespoons tarragon or 3 tablespoons balsamic vinegar
  • 12 - 1
    tablespoon fresh lemon juice
  • 12
    tablespoon Dijon mustard (or to taste)
  • 3 -4
    cups cooked chicken breasts, cut into small pieces (can use dark meat also)
  • 34
    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)
  • 34 - 1
    cup kalamata olive (can use regular black olives, sliced)
  • 1 -2
    tablespoon capers (optional)
  • 12
    cup dried currant (optional)
  • salt and pepper
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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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