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This entry was posted on August 16, 2011 by Brian Larkowski.
Salad 1 lb orzo (rice-shaped pasta), cooked according to package directions, drained and cooled2 cups shredded rotisserie chicken breast meat ½ cup thinly sliced green onions ¼ cup chopped, drained, oil-packed, sun-dried tomatoes 1 tsp lemon zest 1 (15½-oz) can garbanzo beans, drained 1 (14-oz) can artichoke hearts, drained and coarsely chopped Dressing¼ cup chicken broth 3 Tbsp champagne vinegar 3 Tbsp olive oil 1 shallot, minced1 tsp Dijon mustard ¾ tsp salt ½ tsp pepper 2 tsp fresh marjoram leaves
Preparation: Serves 6Place cooked orzo in a large bowl. Add chicken, green onions, tomatoes, lemon zest, garbanzo beans and artichokes; stir gently to combine.To prepare dressing, combine broth and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.
This entry was posted in Recipes on August 16, 2011 by Brian Larkowski.
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This recipe is a keeper! Up the marjoram for additional flavor. The champagne vinegar was somewhat hard to find in my area, orzo is my new favorite pasta.
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