Greek Chicken-Orzo Salad

Ingredients:

8 ounces uncooked orzo (pasta)
1 (12-ounce) can 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 (10 ounce) can 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

Method:

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.

Helpful Hints:

Preparation time approximately 15 Minutes
Cook time approximately 10 Minutes
Servings: 6
Nutritional Information Per Serving:
Per serving: Calories 290; Calories from fat 90; Total fat 10g; Saturated
fat 3g; Cholesterol 35mg; Sodium 540 mg; Total carbohydrate 34g; Dietary fiber 3g; Sugars 4g; Protein 17g


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