Greek Chicken And Orzo Salad Recipe
Ingredients
| 1/2 cup olive oil, preferably extra-virgin | ||
| Chicken broth | 1/4 Cup (16 tbs) | |
| Red wine vinegar | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| 3 tablespoons chopped fresh mint or I 1/2 teaspoons dried | ||
| Salt | 3/4 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Orzo | 1 Cup (16 tbs) | |
| Cooked chicken | 3 Cup (16 tbs), diced | |
| Red onion | 1 Small, thinly sliced | |
| Yellow bell pepper | 1 Small, diced | |
| Zucchini | 1 Small, thinly sliced | |
| Black olives | 1/3 Cup (16 tbs), sliced | |
| 1 small head of romaine lettuce | ||
| 1 tomato, cut into 6 wedges | ||
| 6 small fresh mint sprigs, for garnish | ||
Directions
1. In a small bowl, whisk together olive oil, broth, vinegar, garlic, mint, salt, and pepper. Set dressing aside.
2. In a large pot of boiling salted water, cook orzo until just tender, 8 to 10 minutes. Drain and transfer to a large mixing bowl. Add chicken, red onion, bell pepper, zucchini, and olives to orzo. Add dressing and toss to coat well. Let salad stand at least 15 minutes before serving.
3. On a large platter or 6 individual plates, make a bed of romaine leaves. Spoon salad onto lettuce. Garnish with tomato wedges and mint sprigs.
2. In a large pot of boiling salted water, cook orzo until just tender, 8 to 10 minutes. Drain and transfer to a large mixing bowl. Add chicken, red onion, bell pepper, zucchini, and olives to orzo. Add dressing and toss to coat well. Let salad stand at least 15 minutes before serving.
3. On a large platter or 6 individual plates, make a bed of romaine leaves. Spoon salad onto lettuce. Garnish with tomato wedges and mint sprigs.
Chef
