Recipe: Mediterranean Chicken and Orzo Salad with Sun-Dried Tomatoes and Pine Nuts

MEDITERRANEAN CHICKEN AND ORZO SALAD
WITH SUN-DRIED TOMATOES AND PINE NUTS

8 ounces (1 1/4 cups) orzo, uncooked
1 cup diced cooked chicken
1/2 cup chopped oil-packed sun-dried tomatoes, drained
1/2 cup chopped fresh basil
1/3 cup chopped pitted Kalamata olives
1/4 cup toasted pine nuts
FOR THE DRESSING:
2 tablespoons olive oil
1 1/2 teaspoons freshly squeezed lemon juice
1 garlic clove, finely chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups (about 3 ounces) crisp greens, such as romaine or Boston lettuce (for serving)

Bring a large pot of salted water to a boil. Cook orzo according to package directions. Drain well.

In a large bowl, combine orzo with chicken, sun-dried tomatoes, basil, olives and pine nuts.

To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper.

Pour the dressing over the salad and toss to combine.

Makes 6 servings
Source: The Deen Bros. Take It Easy cookbook by Jamie and Bobby Deen