A medley of rich Mediterranean flavors, this cool salad is as nutritious as it is delicious.
|3/4 cup orzo, uncooked||3 cups cubed cooked chicken|
|2 tablespoons olive oil||1 cup halved cherry tomatoes|
|2 tablespoons chopped fresh tarragon||1 6-ounce jar marinated artichoke hearts, drained|
|4 tablespoons fresh lemon juice (juice of 2 lemons)||1/2 cup coarsely chopped Kalamata olives|
|1/2 tablespoon Dijon mustard||1 1/2 tablespoons capers, drained|
|1 cup organic fat-free plain yogurt|
Cook orzo according to package, drain, and cool. In a small mixing bowl, combine olive oil, fresh tarragon, lemon juice, Dijon mustard, and yogurt. Refrigerate for 1 hour for flavors to combine. In a large bowl, combine chicken, orzo, cherry tomatoes, artichoke hearts, kalamata olives, and capers. Toss with yogurt dressing. Chill and serve. Makes 6 servings.