1. Combine oil, vinegar, tarragon, lemon juice, mustard, salt, and pepper in a small bowl. Whisk to blend.
2. In a medium bowl, toss chicken with ¼ cup dressing.
3. Boil orzo in a large pot of salted water until just tender but still firm to bite. Drain. Rinse under cold water to cool and drain well.
4. Transfer orzo to a large bowl. Stir in remaining dressing and toss to coat. Add chicken, tomatoes, artichoke hearts, and olives. Spoon each serving into a portable insulated container; keep chilled until lunchtime.
Serves 6. Per Serving: 460 cal, 19g carbs, 39g protein, 26g fat, 140mg chol, 1,000mg sodium, 1g fiber
Total Cost: $13.67