this is a refreshing summer appetizer. it was delicious scooped up with cracked pepper and olive oil triscuits. i got it years ago from a woman at my church.
ingredients
4 T olive oil
2T plus 2t tarragon vinegar
1 T chopped fresh tarragon
1/2 T lemon juice
1/2 T dijon mustard
1 C diced cooked chicken
1/2 C cooked orzo
1 C halved cherry tomatoes
1 six oz jar marinated artichoke hearts, drained
1/4 C coarsely chopped pitted kalamata olives
1/3 C dried currants or golden raisins
1 1/2 T capers
directions
combine oil, vinegar, tarragon, lemon juice and mustard in a small bowl; whisk to blend and then season to taste with salt and pepper. place chicken in a medium bowl. mix in 1/4 C dressing. rinse orzo under cold water to cool and drain well. transfer orzo to a large bowl and stir in remaining dressing. toss to coat. add chicken mixture and remaining ingredients. season salad to taste with salt and pepper.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment