Greek Chicken And Orzo Salad Recipe
Ingredients
1/2 cup olive oil, preferably extra-virgin
1/4 cup chicken broth
3 tablespoons red wine vinegar
1 large garlic clove, minced
3 tablespoons chopped fresh mint or I 1/2 teaspoons dried
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup orzo
3 cups diced cooked chicken
1 small red onion, thinly sliced
1 small yellow bell pepper,diced
1 small zucchini, thinly sliced
1/3 cup sliced black olives
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.
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