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Greek Chicken-Orzo Salad
This dish will send your senses into overdrive. |
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8 ounces uncooked orzo (pasta)
1 can (12 ounces) Italian-herb, diced tomatoes
2 tablespoons olive oil
1/4 cup chopped fresh mint leaves or 2 tablespoons dried mint
2 cloves garlic, minced
1 can (10 ounces) white meat chicken, drained
1 medium unpeeled cucumber, diced
1/4 cup chopped, green onions
1/4 cup pitted canned kalamata olives, sliced
2 ounces feta cheese, crumbled
1 cup shredded, fresh spinach
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Preparation Time: Approximately 15 minutes
Cook Time: Approximately 10 minutes
Preparation:
Cook orzo according to package directions without oil or salt, until al dente, or tender but firm. Drain and cool under running water.
Drain tomatoes, reserving liquid. In a small bowl combine reserved liquid from tomatoes, olive oil, mint and garlic; set aside. In a large bowl, combine cooled pasta, with drained tomatoes, chicken, cucumber, green onions, olives and feta cheese. Toss with salad dressing mixture. Chill. Fold in spinach just before serving.
Servings: 6
Nutritional Information Per Serving:
Calories 270; Total fat 9g; Saturated fat 3g; Cholesterol 25mg; Sodium 520mg; Carbohydrate 34g; Fiber 2g; Protein 16g; Vitamin A 10%DV*; Vitamin C 15%DV; Calcium 8%DV; Iron 10%DV
* Daily Value
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Preparation Time: 15 minutes |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Canned Food Alliance
United States |
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| This recipe has been viewed 2350 times. |
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