47 minutes ago
Tuesday, August 31, 2010
If you are wondering what to make for your Labor Day party, I have the answer!
This is so easy and so delicious. There are many variations of chicken and orzo salad recipes, but I think I have finally found a winner.
Don't be afraid of the tarragon, which is not my favorite of herbs, but it works in this recipe with the sweet currants and salty olives.
I changed the dressing a bit, and used a wonderful French tarragon mustard that I am addicted to. I love it on grilled cheese and whole grain bread. It's hard to find, but if you can find it, then buy a few jars.
This is a great way to use leftover roast or grilled chicken breasts.
This recipe serves 4 people generously, so feel free to double it if you are having company.
Grilled Chicken w/ Orzo Salad (adapted from Bon Appetit):
1 heaping tablespoon of tarragon mustard (or Dijon mustard w/ a tsp of dried tarragon)
2 tbsp red wine vinegar (plus a tbsp to drizzle on the orzo)
6 tbsp olive oil
8 oz. of orzo (half a box)
3 boneless chicken breast halves, grilled and cubed
1/4 cup kalamata olives, roughly chopped
1 heaping tbsp of drained capers
1/3 cup of currants
6 oz. jar of marinated artichokes, drained and sliced
pint of cherry tomatoes, halved
Grill the chicken breasts w/ kosher salt & pepper and a little olive oil for about 6 minutes per side. Let rest and cool before cubing.
Make your dressing, whisk and set aside.
While the orzo is cooking (follow package directions), cut up the olives, and add them to the currants, capers, artichokes & tomatoes in a big bowl.
Drain the orzo and add to the bowl, add the reserved tbsp of vinegar, then last add the cubed grilled chicken.
Spoon your dressing over the salad and toss. You will have some leftover dressing.
Serve at room temperature or cold.
I think it's really the tarragon mustard vinaigrette that makes this salad sing.
I made it a second time and added grilled zucchini chunks to it and more of everything. We loved it. It is the perfect picnic food.