Greek Orzo Salad

Recipe Ingredients

6 cups	1422ml	Chicken broth
6 cups	1422ml	Water
2 cups	474ml	Orzo
1/4 cup	59ml	Olive oil
1/4 cup	59ml	White wine vinegar
1 cup	62g / 2.2oz	Halved petite cherry tomatoes
1 cup	62g / 2.2oz	Chopped green onions
1 cup	237ml	Pitted Kalamata olives
1/4 cup	10g / 0.4oz	Chopped mint leaves
1/4 cup	36g / 1.3oz	Chopped parsley
1 tablespoon	15ml	Chopped oregano
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Cracked black pepper
2 cups	125g / 4.4oz	Cubed grilled chicken

Recipe Instructions

Heat the chicken broth and water to a boil in a 5-quart saucepan. Stir in the orzo. Return to a boil. Cook, uncovered, for 10 minutes, stirring occasionally. Drain well and pour into a large bowl. Immediately stir the olive oil and vinegar into the hot pasta.

Stir in the cherry tomatoes and let stand 15 minutes.

Add the onions, olives, mint, parsley, oregano, lemon juice, salt and pepper. Toss until all ingredients are evenly mixed. Stir in the chicken.

Serve immediately. If made ahead and refrigerated, allow the salad to return to room temperature before serving.

This recipe yields 6 to 8 servings.

Each serving: 364 calories; 19 grams protein; 42 grams carbohydrates; 2 grams fiber; 13 grams fat; 2 grams saturated fat; 26 mg. cholesterol; 1,054 mg. sodium.

Source:
The Los Angeles Times, 06-23-2004

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