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Orzo Chicken Salad
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3/4 cup | orzo |
2 tablespoons | olive oil |
2 tablespoon | chopped fresh tarragon |
4 tablespoons | fresh lemon juice, (juice of 2 lemons) |
½ tablespoon | Dijon mustard |
1 cup | Stonyfield Organic Fat Free Plain Yogurt |
3 cups | cubed cooked chicken |
1 cup | halved cherry tomatoes |
1 jar (6oz) | marinated artichoke hearts, drained |
½ cup | coarsely chopped Kalamata olives |
1½ tablespoons | capers, drained |
Directions
Cook orzo according to package directions and let cool. In a small mixing bowl, combine olive oil, fresh tarragon, lemon juice, Dijon and yogurt. Refrigerate for 1 hour for flavors to combine. In a large bowl, combine chicken, orzo, cherry tomatoes, artichoke hearts, kalamata olives and capers. Toss with yogurt dressing. Chill and serve.
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