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Orzo Chicken Salad
Nb persons: 0
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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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