Tuesday, August 31, 2010

Grilled Chicken & Orzo Salad

tarragon6

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):

Dressing:

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

Salad:

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.

Enjoy!

9 comments:

Kate said...

This looks and sounds great. There always seems to be leftover chicken and this is an excellent way to use it!

elra said...

Sounds delicious Stacey, I always like orzo and I'll keep this one in mind when I have some leftover chicken in the fridge. Btw, I made the corn pudding, it was delicious. Thanks for sharing the recipe :)

kat said...

That does look like a great weekend party dish

The Japanese Redneck said...

Does look like a party going on there!

T.W. Barritt at Culinary Types said...

I just love anything with orzo!

Ciao Chow Linda said...

I'm always interested in a good way to use leftover chicken and this hits the mark.

Proud Italian Cook said...

This is great for a picnic Stace, I love orzo, and lately I'm starting to like tarragon, never did before!

Jen_from_NJ said...

I will definitely look for that mustard!

Michele said...

I never use tarragon and have been curious about it. I'm going to give it a try and see if I like it. Great dish!