Chicken & orzo salad with three cheeses

Yield: 6 Servings

Measure Ingredient
1 cup Uncooked orzo pasta
1½ cup Chopped cooked chicken
⅓ cup Prepared Italian dressing
6 ounces Jar marinated artichoke hearts, drained and coarsly chopped
1 cup Diced mozzarella or provolone cheese
1 large Ripe tomato, seeded and dice
⅓ cup Pitted, coarsely chopped Kalamata olives
¼ cup Packed fresh basil leaves, cut into thin strips
½ cup Crumbled feta cheese
½ cup Grated parmesan cheese
\N \N Mixed salad greens
\N \N Freshly ground black pepper

Cook orzo according to package directions. Drain and rinse with cold water. Drain again. In a large bowl, combine orzo, chicken and dressing. Toss well. 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 freshly ground black pepper to taste.

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