Mediterranean Chicken Salad
Photo by: Dasha Wright
Bust out of the PB&J rut with this midday pick-me-up.
ingredients: Add all to shopping list
6 Tbsp olive oil
2 Tbsp white-wine vinegar
½ tsp dried tarragon
½ Tbsp fresh lemon juice
½ Tbsp Dijon mustard
½ tsp salt
¼ tsp pepper
1 (3-lb) rotisserie chicken, diced
½ cup orzo
1 cup halved cherry tomatoes
1 (6-oz) jar marinated artichoke hearts, drained
½ cup coarsely chopped pitted kalamata olives
2 Tbsp white-wine vinegar
½ tsp dried tarragon
½ Tbsp fresh lemon juice
½ Tbsp Dijon mustard
½ tsp salt
¼ tsp pepper
1 (3-lb) rotisserie chicken, diced
½ cup orzo
1 cup halved cherry tomatoes
1 (6-oz) jar marinated artichoke hearts, drained
½ cup coarsely chopped pitted kalamata olives
directions:
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.
KITCHEN COUNTER:
Serves 6. Per Serving: 460 cal, 19g carbs, 39g protein, 26g fat, 140mg chol, 1,000mg sodium, 1g fiber
Total Cost: $13.67
