Orzo Salad With Chicken And Three Cheeses Recipe
Ingredients:
- 1 cup orzo pasta, uncooked
- 1-1/2 cups coarsely chopped cooked chicken or turkey
- 1/3 cup prepared Italian or vinaigrette salad dressing
- 1 jar (6 oz) marinated artichoke hearts, drained, coarsely chopped
- 1 cup diced Mozzarella or Provolone cheese
- 1 large (I cup) ripe tomato, seeded, diced
- 1/3 cup pitted, coarsely chopped Kalamata olives
- 1/4 cup packed fresh basil leaves, cut into thin strips
- 1/2 cup (2 oz) crumbled Feta cheese
- 1/2 cup shredded Parmesan cheese
- Mixed salad greens
- Freshly ground pepper
Directions:
- Cook orzo according to package directions. Drain and rinse with cold water; drain well.
- In large bowl, combine orzo, chicken and dressing; toss. Add artichokes, Mozzarella cheese, tomatoes, olives and basil; toss well.
- Add Feta and Parmesan cheeses; toss lightly. Cover and chill at least 30 minutes or up to 6 hours before serving. Serve on salad greens. Season with pepper, as desired.