Mediterranean Chicken Salad

Mediterranean Chicken Salad
Photo by Susan Gentry McWhinney


  • ½ cup pitted Kalamata olives
  • 1/3 cup dried currants
  • ½ tablespoon fresh lemon juice
  • ½ tablespoon Dijon mustard
  • 1 cup cherry tomatoes
  • 6 tablespoons olive oil
  • ½ cup orzo (rice-shaped pasta)
  • + 5 more ingredients
    • 1 tablespoon fresh tarragon
    • 3 cups cooked chicken (from one 3-pound purchased cooked chicken)
    • 1 ½ tablespoons capers
    • 1 6-ounce jar marinated artichoke hearts
    • 8 teaspoons tarragon vinegar

Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Place chicken in medium bowl. Mix in 1/4 cup dressing. Cook orzo in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under...

View full recipe at Epicurious


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