Mediterranean Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I found this several years ago on Epicurious and it is one of my favorite salads. It has just the right balance of savory and sweet. I usually use a rotisserie chicken for flavor and ease of preparation. Ingredients:
6 tablespoons olive oil |
2 tablespoons tarragon vinegar |
2 teaspoons tarragon vinegar |
1 tablespoon tarragon |
1/2 tablespoon lemon juice |
1/2 tablespoon dijon mustard |
3 cups diced cooked chicken |
1/2 cup orzo pasta |
1 cup cherry tomatoes, halved |
6 ounces marinated artichoke hearts, chopped |
1/3 cup dried currant |
1 1/2 tablespoons capers |
Directions:
1. Combine olive oil, tarragon vinegar (2T+ 2t.), tarragon, lemon juice and Dijon- whisk to blend. Season with salt and pepper. Pour 1/4 cup over chicken in med. bowl.
2. Cook orzo-drain and rinse with cold water. Stir in remaining dressing. Add remaining ingredients. Adjust salt and pepper and serve.
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