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Thursday, December 15, 2011

Chicken Orzo Salad

Made a new salad for book club this week.  I wanted something that would look great in my Christmas serving bowl and be hearty enough to be a main course and this was perfect.  Very yummy and pretty with the red tomatoes and green spinach.

1 box Orzo pasta, cooked according to package instructions
1 pint grape tomatoes, quartered
1 rotisserie chicken, meat removed and chopped
3-4 cups baby spinach leave
1 jar marinated artichoke hearts, chopped
1 jar Classico pesto sauce (or homemade if you have some in your freezer)
juice of one lemon
3 T. white wine vinegar

Combine the cooked COOLED pasta, tomatoes, chicken, spinach and artichoke hearts in large bowl.  In small bowl whisk together the pesto, lemon juice and vinegar.  Pour over pasta mixture and toss well to combine.  Can serve immediately at room temperature or serve cold.

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