Thursday, January 1, 2009

Greek Orzo Chicken Salad

This is one of my husbands favorite dishes. When I make chicken, I always try to dice and freeze some, for another quick dinner some other night. This is a great dish to use it in! -Kristin

1 pound uncooked orzo
2 leftover chicken breasts, diced
1 large cucumber, peeled, seeded and diced
1 tomato, diced
1/2 c. sliced green onions
3 T. olive oil
1 T. red wine vinegar
1 t. Dijon mustard
1 t. dried oregano
salt and pepper
1/2 c. crumbled feta cheese
  • Cook orzo according to package. Drain and transfer to a large bowl.
  • Add the chicken, cucumber, tomato and green onions. Toss to combine; set aside.
  • In a small bowl, whisk together oil, vinegar, mustard and oregano. Add to the pasta mixture and season with salt and pepper.
  • Fold in the feta.

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