Jud is going to be eating out at lunch for the next couple of days so I plan to eat on this for the next two days. I'm looking forward to it. Exceptional! Found it in the Express News of San Antonio.
8 oz. (1 1/4 cups) orzo
1 cup diced cooked chicken
1/2 cup chopped oil-packed sun-dried tomatoes, drained
1/2 cup chopped fresh basil
1/3 cup chopped pitted kalamata olives
1/4 cup toasted pine nuts
2 Tablespoons olive oil
1 1/2 teaspoons freshly squeezed lemon juice
1 garlic clove, finely chopped3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups crisp greens, such as romaine or Boston lettuce, for serving.
1. Bring a large pot of salted water to a boil
2. Cook orzo according to package directions
3. Drain well
4. Combine orzo with chicken, sun-dried tomatoes, basil, olives, and pine nuts in a large bowl
Wisk together the olive oil, lemon juice, garlic, salt, and pepper in a small bowl.
Pour the dressing over the saladand toss to combine.