Grilled Chicken & Orzo Salad
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.
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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.
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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.
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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!
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