Greek Chicken-Orzo Salad


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


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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