Name: Chicken and Orzo Salad with Three Cheeses
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

The events that Matthew recorded as happening in the fulfillment of Old Testament prophecies all happened as a result of human decisions, and were worked out in the course of ordinary human circumstances. Were it not for the inspired commentary by Matthew, we would have no more reason to see the sovereign hand of God in them that we do in the most mundane occurrences reported in our daily newspapers… God recorded in His Word specific instances of His sovereign rule over history in order that we might trust Him in the affairs of history as they unfold before us today. We should remember that, for those experiencing the events recorded in the biblical narratives, God’s hand was no mare apparent to them in those events than His hand is apparent to us today in ours.

Jerry Bridges

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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