12 October 2009

meditteranean chicken and orzo salad with sun-dried tomatoes and pinenuts

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.

Drain well.

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

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