Orzo Salad with Roasted Chicken & Vegetables
Janet McBride
ingredients
- 1 cup grape tomatoes
- 1 red pepper
- 1 yellow pepper
- 2 garlic cloves chopped
- Extra virgin olive oil to coat vegetables
- 1/4 t. salt
- 8 oz. orzo, cooked
- 2 cups shredded roasted chicken
- 4 green onions thinly sliced
- 4-8 oz. feta cheese, crumbled
- 1/2 c. coarsely chopped toasted pecans
- 3/4 C. Girard’s Champagne Vinaigrette
directions
- 1
Cook the pasta according to package. Combing
- 2
vegetables, coat with oil and sprinkle with salt.
- 3
Place of baking sheet and roast at 400 degrees
- 4
for 30 minutes or until browned on edges. Remove
- 5
from oven and cool.
- 6
In large bowl, combine all ingredients. Season to taste with salt and pepper.
Source: Janet McBride
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