Chicken Salad With Orzo And Marinated Artichoke Hearts Food
CHICKEN SALAD WITH ORZO AND MARINATED ARTICHOKE HEARTS
This is a chicken salad with a Mediterranean flair! The ingredient amounts for the dressing can be adjusted, but start with listed amounts, all other amounts for this recipe can be increased if desired. The capers and currants are optional, but I like to add them in. This is the perfect salad to serve to company, it has lots of flavor! If you are serving more than 4 people then double the recipe. Plan ahead the salad needs to chill for 2 hours before serving. Can use leftover turkey in place of chicken.
Provided by Kittencalrecipezazz
Categories Chicken
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil the orzo pasta in boiling salted water until JUST firm-tender; drain and rinse with cold water.
- In a small bowl combine oil, vinegar, lemon juice and mustard; whisk to combine, then season with salt and pepper.
- Place the chicken pieces in a large bowl and mix in about 1/4 cup dressing; toss to combine.
- Add in cooked orzo, halved cherry tomatoes, artichoke hearts, olives and capers (if using) mix to combine.
- Add in the remaining dressing and mix.
- Season with salt and pepper to taste.
- Cover and chill for a minimum of at least 2 hours before serving.
Nutrition Facts : Calories 601.1, Fat 35.5, SaturatedFat 6.1, Cholesterol 88.2, Sodium 312.6, Carbohydrate 33.2, Fiber 6.1, Sugar 2, Protein 38
GREEK ORZO SALAD WITH CHICKPEAS & ARTICHOKE HEARTS
Quintessential Greek flavors - feta, lemon and dill - combine perfectly in this hearty salad. To complete the Mediterranean mood, try pairing it with a Greek Retsina or a Portuguese Vinho Verde. From EatingWell magazine May/June 1996, and "EatingWell Serves Two" Dietary Exchanges: 4 starch, 2 vegetable, 1 very lean meat, 1 fat (4 Carbohydrate Serving). Posted for ZWT6. NOTE: Recipe amended to indicate fresh lemon juice and optional addition of some greek seasoning for more flavor.
Provided by kitty.rock
Categories Beans
Time 39m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 14
Steps:
- Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
- Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
- Divide spinach between 2 plates and top with the salad.
Nutrition Facts : Calories 506.6, Fat 11.5, SaturatedFat 4.7, Cholesterol 22.2, Sodium 872.8, Carbohydrate 85.3, Fiber 25.1, Sugar 6.9, Protein 21.7
GREEK ORZO ARTICHOKE SALAD
Received this gem in an email! This will serve well at summer potlucks (with much coming from the garden!) as a side for lovely things off the grill - bluefish, shrimp, maybe even flounder!
Provided by Busters friend
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Drain artichoke hearts, reserving liquid.
- In large bowl combine pasta, artichoke hearts, garlic, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
- Just before serving, drizzle reserved artichoke marinade over salad.
Nutrition Facts : Calories 283.3, Fat 7.2, SaturatedFat 4, Cholesterol 22.2, Sodium 422, Carbohydrate 44.6, Fiber 5.6, Sugar 4.6, Protein 11.9
ORZO WITH CHICKEN AND ARTICHOKES
Orzo with Artichokes, Balsamic vinegar and Chicken -- as easy as A-B-C! Pancetta, spinach, and toasted pine nuts also play tasty parts in this pasta dish! This is a great way to use up leftover roast chicken (or turkey) meat!
Provided by Senoritapupnstuff
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
- Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.
- Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.
- Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.
- Stir pine nuts and balsamic vinegar into pasta.
Nutrition Facts : Calories 758 calories, Carbohydrate 96.6 g, Cholesterol 55.2 mg, Fat 23.6 g, Fiber 7.4 g, Protein 35.5 g, SaturatedFat 6.3 g, Sodium 678.6 mg, Sugar 7.2 g
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