1 lb orzo (rice-shaped pasta), cooked according to package directions, drained and cooled
2 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
¼ cup chicken broth
3 Tbsp champagne vinegar
3 Tbsp olive oil
1 shallot, minced
1 tsp Dijon mustard
¾ tsp salt
½ tsp pepper
2 tsp fresh marjoram leaves

Preparation:  Serves 6
Place 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.