8 ounces (1¼ cups) orzo
1 cup diced cooked chicken
½ cup chopped oil-packed sun-dried tomatoes, drained
½ cup chopped fresh basil
1⁄3 cup chopped pitted kalamata olives
1/4 cup toasted pine nuts
2 tablespoons olive oil
1½ teaspoons freshly squeezed lemon juice
1 garlic clove, finely chopped
¾ teaspoon salt
½ teaspoon freshly ground black pepper
4 cups (about 3 ounces) crisp greens, such as romaine or Boston lettuce, for serving.
Bring a large pot of salted water to a boil.
Cook orzo according to package directions.
In a large bowl, combine orzo with chicken, sun-dried tomatoes, basil, olives and pine nuts.
To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper.
Pour the dressing over the salad and toss to combine.
give credit: jana