I started out intending to make a completely different orzo salad but was lacking some of the ingredients. I changed to what I had on hand and made a very delicious and filling lunch or supper salad.
Orzo Chicken and Artichoke Salad
4 cups boiling water
1 cup dry orzo pasta
1 cup chopped fresh tomato
1 cup chopped, cooked chicken breast
7.5 oz marinated artichoke hearts, drained and roughly chopped
Red Wine Dressing:
¼ cup red wine vinegar
1 Tblsp. honey
½ tsp. salt
¼ tsp. pepper
½ tsp dried basil
½ tsp dried oregano
¼ tsp chili powder or cumin
¾ cup plus 2 Tblsp. light olive oil
Cook orzo in boiling water for 8-10 minutes until al dente. Drain and stir occasionally until pasta is slightly warm. Add tomatoes, chicken and artichoke hearts.
Place dressing ingredients in a one-pint jar with a tight-fitting lid. Shake vigorously to mix ingredients and pour over chicken/orzo mixture. Cover and refrigerate at least one hour before serving. Remove from refrigerator about 15 minutes before serving and stir.
The recipe for this chicken and artichoke dish is adapted from a recipe in a favorite cookbook, Southern Sideboards, published in 1978. It makes a nice luncheon dish when my daughters and I get together.
- One 14 oz can artichoke hearts (not marinated)
- 2 cups diced cooked chicken breast
- One 10-1/2 oz can cream of chicken soup
- 1/2 cup mayonnaise
- 1/2 tsp lemon juice
- ¼ tsp curry powder
- ½ cup grated sharp Cheddar cheese
- ½ cup bread cubes
- 1 Tblsp. butter, melted
Preheat oven to 350 degrees F
Oil a 9×9 inch baking dish
Drain artichoke hearts and arrange in an oiled 9×9 inch baking dish. Spread cooked chicken on top.
In a medium bowl, combine soup, mayonnaise, lemon juice and curry powder and pour over chicken. Sprinkle with cheese.
In a small skillet, melt butter and toss bread cubes to coat.
Place cubes on top of chicken mixture. Bake uncovered @ 350 for 25 minutes.
4 to 6 servings