Chicken Salad With Orzo and Marinated Artichoke Hearts
Recipe: #5795
June 24, 2012
Categories: Salads, Side Dishes, Mediterranean, Game/Sports Day, July 4th, Picnic, No Eggs, more
"This is a chicken salad with a Mediterranean flair! The ingredient amounts for the dressing can be adjusted, but start with listed amounts, all other amounts for this recipe can be increased if desired. The capers and currants are optional, but I like to add them in. This is the perfect salad to serve to company, it has lots of flavor! If you are serving more than 4 people then double the recipe. Plan ahead the salad needs to chill for 2 hours before serving, leftover turkey can be used in place of chicken"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (440.8 g)
- Calories 1171.7
- Total Fat - 65.1 g
- Saturated Fat - 27.5 g
- Cholesterol - 33.6 mg
- Sodium - 549.3 mg
- Total Carbohydrate - 123.9 g
- Dietary Fiber - 9.9 g
- Sugars - 94.7 g
- Protein - 32.4 g
- Calcium - 254.8 mg
- Iron - 3.4 mg
- Vitamin C - 45.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Boil the orzo pasta in boiling salted water until JUST firm-tender; drain and rinse with cold water.
Step 2
In a small bowl combine oil, vinegar, lemon juice and mustard; whisk to combine then season with salt and pepper.
Step 3
Place the chicken pieces in a large bowl and mix in about 1/4 cup dressing; toss to combine. Add in cooked orzo, halved cherry tomatoes, artichoke hearts, olives and capers (if using) mix to combine. Add in the remaining dressing and mix. Season with salt and pepper to taste.
Step 4
Cover and chill for a minimum of at least 2 hours before serving.
Tips
No special items needed.
0 Reviews
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