Chicken Salad With Orzo And Marinated Artichoke Hearts

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs 30 mins

Ingredients

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

Recipe

• 1 boil the orzo pasta in boiling salted water until just firm-tender; drain and rinse with cold water.
• 2 in a small bowl combine oil, vinegar, lemon juice and mustard; whisk to combine, then season with salt and pepper.
• 3 place the chicken pieces in a large bowl and mix in about 1/4 cup dressing; toss to combine.
• 4 add in cooked orzo, halved cherry tomatoes, artichoke hearts, olives and capers (if using) mix to combine.
• 5 add in the remaining dressing and mix.
• 6 season with salt and pepper to taste.
• 7 cover and chill for a minimum of at least 2 hours before serving.