Greek Chicken And Orzo Salad
|Olive oil||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Red wine vinegar||3 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Chopped mint/1 1/2 teaspoons dried mint||3 Tablespoon|
|Ground pepper||1⁄2 Teaspoon|
|Orzo||1 Cup (16 tbs)|
|Diced cooked chicken||3 Cup (48 tbs)|
|Red onion||1 Small|
|Yellow bell pepper||1 Small|
|Sliced black olives||1⁄3 Cup (5.33 tbs)|
|Romaine lettuce head||1 Small|
|Mint sprigs||6 Small|
1. In a small bowl, whisk together olive oil, broth, vinegar, garlic, mint, salt, and pepper. Set dressing aside.
2. In a large pot of boiling salted water, cook orzo until just tender, 8 to 10 minutes. Drain and transfer to a large mixing bowl. Add chicken, red onion, bell pepper, zucchini, and olives to orzo. Add dressing and toss to coat well. Let salad stand at least 15 minutes before serving.
3. On a large platter or 6 individual plates, make a bed of romaine leaves. Spoon salad onto lettuce. Garnish with tomato wedges and mint sprigs.