Orzo Chicken Salad
A medley of rich Mediterranean flavors, this cool salad is as nutritious as it is delicious.
Ingredients
| 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 |
Directions
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.