Ashley McMakin teaches you how to make this tasty Chicken Orzo Salad with Dijon Vinaigrette. www.ashleymacs.com
Chicken-Orzo Salad with Dijon Vinaigrette
Yield 8-10 Servings
Combine Dijon mustard, red wine vinegar, olive oil, sugar, salt, pepper, and seasoning in a large bowl and mix well.
Boil chicken breasts.
Cook the orzo according to package directions (but cook in the leftover chicken broth) until firm and tender (be sure not to overcook pasta or it will be mushy and the orzo will stick together). Drain and rinse, and let pasta stand until cool.
Chop chicken and combine it with the orzo, 1 cup of the almonds, green pepper, celery, tomatoes, 1 cup of feta and salt and pepper to taste. Add the vinaigrette and toss to mix well.
Cover and chill in the refrigerator.
Serve cold. Garnish with remaining 1 cup of feta and remaining 1 cup of almonds before serving.