- 2 cooked chicken breast cut into bite size pieces
- 1 cup uncooked orzo
- 1/2 cup chopped cucumber
- 2 sliced green onions
- 1/2 cup chopped green pepper
- 1 stalk celery sliced
- 1/2 cup olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoons Dijon mustard
- 2 cloves garlic
- 1 tablespoon fresh basil
- 1 teaspoon fresh oregano
- 1 tablespoon fresh parsley
- Salt and pepper to taste
Cook the orzo according to the directions on the box. Cut the roasted/cooked chicken into bite size pieces.
Prepare the cucumber, green onions, green pepper, and celery. When completed put them in a medium bowl.
Prepare the dressing in a small food processor. Add the garlic, basil, oregano, and parsley. Pulse until the garlic and herbs are finely chopped.
Add the vinegar and Dijon mustard. Pulse until combined. Slowly add the olive oil. Mix until well blended.
Add the chicken and orzo to the bowl with the vegetables. Toss until well combined. Add the dressing and toss until all is coated. Chill before serving.
- It works well to chop the garlic and herbs before processing them in the food processor.
- Make sure not to overcook the pasta. Follow the directions that are on the box.
- The salad is best if you chill before serving it. If you like the salad can be made one day in advance.
- Store leftovers in the refrigerator for 3 to 4 days.
Nutrition information is an estimate and may vary with the brands of ingredients used.
Calories: 371kcal | Carbohydrates: 27.8g | Protein: 15.9g | Fat: 22.2g | Saturated Fat: 3.2g | Cholesterol: 29mg | Sodium: 68mg | Potassium: 164mg | Fiber: 2g | Sugar: 2.5g | Calcium: 26mg | Iron: 2mg