1 lb. Orzo pasta (rice shaped), cooked with 1/2 cup julienne cut sun-dried tomatoes
2 lbs. cooked boneless, skinless chicken breasts, cut into 1" dice
2 cups canned artichoke hearts, drained and coarsely chopped
1 cup crumbled feta cheese
1/2 cup chopped fresh mint leaves
Dressing:
1/2 cup extra virgin olive oil
zest and juice of 2 large lemons
2 tsps. minced garlic
1 tsp. salt
1/2 tsp. ground black pepper
1 lemon, thinly sliced
1/4 cup mint sprigs
Cook pasta in boiling salted water for 8 minutes with sun dried tomatoes. Drain. Rinse
well to stop cooking process. Place in large bowl and add the diced chicken, artichoke
hearts, feta cheese and mint leaves.
Whisk all ingredients for dressing in small bowl. Toss in with pasta. Taste for
seasoning and then garnish with lemon slices and mint leaves. Allow to sit in
refrigerator at least 1 hour before serving to allow flavors to marry. Serves 8-10.
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