Greek Chicken And Orzo Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Cuisine
CourseMain Ingredient

Ingredients

 1/2 cup olive oil, preferably extra-virgin
 Chicken broth1/4 Cup (16 tbs)
 Red wine vinegar3 Tablespoon
 Garlic1 Clove (5gm), minced
 3 tablespoons chopped fresh mint or I 1/2 teaspoons dried
 Salt3/4 Teaspoon
 Ground pepper1/2 Teaspoon
 Orzo1 Cup (16 tbs)
 Cooked chicken3 Cup (16 tbs), diced
 Red onion1 Small, thinly sliced
 Yellow bell pepper1 Small, diced
 Zucchini1 Small, thinly sliced
 Black olives1/3 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.
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