Mediterranean Chicken and Orzo Salad
Ingredients
- 1/2 pound uncooked orzo pasta
- 1/4 cup olive oil
- 1/3 red red wine vinegar
- 1 tbsp Dijon mustard
- 1/4 tbsp garlic powder
- 3/4 tbsp oregano dried
- 3/4 tbsp dried basil
- 3/4 tbsp onion powder
- 1/2 tbsp salt
- 1/4 tbsp ground black pepper
- 1/2 cup grape tomatoes cut in half
- 1/4 cup black olives sliced in half lengthwise
- 2 ounces feta cheese crumbled
- 1 grilled chicken breast half diced
- 2 red bell peppers cut in half lengthwise and seeded
- 4 sprigs oregano fresh
Notes
Mediterranean Chicken and Orzo Salad: Fill an enormous pot with delicately salted water and bring to a moving boil over high heat. When the water is boiling properly, mix in the orzo, and come back to a boil. Cook the pasta revealed, blending once in a while, until the pasta has cooked through, yet is still firm to the chomp, around 11 minutes. Channel well in a colander set in the sink, move to a bowl, and let cool in the icebox.
In a little bowl, flutter the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper mutually. In a huge bowl, mix the cooked orzo, tomatoes, olives, feta cheddar, and chicken bosom meat until altogether consolidated. Pour the dressing over the orzo blend, softly blend to coat all fixings with gauze, and spoon into the red pepper parts. Enhancement each presenting with an oregano sprig.
Nutrition Facts (Per Serving): Calories 261, Carbohydrates 19g, Protein 31g, Fat 3g
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