| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Italian | Main dish, Poultry, Salads | 6 | Servings |
INGREDIENTS
| 1 | c | Uncooked orzo pasta |
| 1 1/2 | c | Chopped cooked chicken |
| 1/3 | c | Prepared Italian dressing |
| 6 | oz | Jar marinated artichoke hearts, drained and coarsly chopped |
| 1 | c | Diced mozzarella or provolone cheese |
| 1 | lg | Ripe tomato, seeded and dice |
| 1/3 | c | Pitted, coarsely chopped Kalamata olives |
| 1/4 | c | Packed fresh basil leaves, cut into thin strips |
| 1/2 | c | Crumbled feta cheese |
| 1/2 | c | Grated parmesan cheese |
| Mixed salad greens | ||
| Freshly ground black pepper |
INSTRUCTIONS
Cook orzo according to package directions. Drain and rinse with cold water. Drain again. In a large bowl, combine orzo, chicken and dressing. Toss well. Add artichokes, mozzarella cheese, tomatoes, olives and basil. Toss well. Add feta and Parmesan cheeses. Toss lightly. Cover and chill at least 30 minutes or up to 6 hours before serving. Serve on salad greens. Season with freshly ground black pepper to taste. Posted to MealMaster Recipes List, Digest #150 Date: Thu, 30 May 1996 11:34:15 -0600 From: Arlene Schiffman <arlenes@holly.colostate.edu>
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