This was a really nice salad, great for a
weeknight dinner. It serves 6, easily, which means that there is plenty for last minute company or to pack for lunches the next day.
Salad:
about 1 pound boneless, skinless chicken breasts
canola oil
salt and pepper
1 cup orzo
1 15oz can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 bunch green onions, white and light green parts
sliced thinly
¼ cup chopped curly parsley
leaves from about 5 thyme sprigs
6oz crumbled feta cheese
Vinaigrette:
juice from 2 small lemons
roasted garlic oil, to taste
kosher salt
fresh cracked pepper
(adjust as necessary to have about ¼ cup of
vinaigrette)
Preheat oven to 350 degrees. Rub chicken breast
lightly with canola oil and sprinkle both sides with salt and pepper. Bake in a
casserole dish for 30min or until cooked through. Set aside.
Boil water and then cook the orzo until tender. While
orzo is cooking, mix green onions and tomatoes in a large bowl with chickpeas.
Add herbs and feta. Dice baked chicken and add to bowl.
Drain pasta. While pasta is cooling slightly, mix
together vinaigrette ingredients and season to taste. Add orzo to bowl. Drizzle
vinaigrette over top and toss salad.
Serve warm or chilled. Salad is nice over a bed
of arugula or baby lettuces.
[Recipe
adapted from Orzo Salad with Chickpeas, Dill, and Lemon, Cooking Light, August
2002: http://www.myrecipes.com/recipe/orzo-salad-with-chickpeas-dill-lemon-10000000338370/]
