Orzo Chicken Salad
Page last modified on: July 29, 2011
A medley of rich Mediterranean flavors, this cool salad is as nutritious as it is delicious.
Ingredients
| 3/4cup orzo, uncooked | 3cups cubed cooked chicken |
| 2tablespoons olive oil | 1cup halved cherry tomatoes |
| 2tablespoons chopped fresh tarragon | 16-ounce jar marinated artichoke hearts, drained |
| 4tablespoons fresh lemon juice (juice of 2 lemons) | 1/2cup coarsely chopped Kalamata olives |
| 1/2tablespoon Dijon mustard | 1 1/2tablespoons capers, drained |
| 1cup 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.
This delicious recipe has been brought to you by Stonyfield Organic Yogurt. Get more Stonyfield recipes.
