Summery Chicken Orzo Salad

prep time:: null depends on your knife skills
total time:: null I’d say 45 minutes not including sitting time.

A big bowl full

This is one that I like a lot in the summer. It never actually follows the recipe exactly, whatever you have on hand is very good to throw in.

ingredients

1 lb. Orzo
1/2 C. Fresh lemon juice
Zest of one lemon
2 T. Dijon mustard
1/2 C. Olive oil
1/2 English cucumber, 1/4 in. dice
1/2 Medium red onion, diced
1/2 C. Sliced olives, whatever kind you prefer.
1 C. Grape tomatoes, halved
5 or 6 radishes (depending on their size), diced
1/2 C Crumbled feta
3 T. Chopped flat leaf parsley
2 T. Chopped mint
2 T. Chopped dill
3 C. Cooked, shredded roast chicken
Salt and freshly ground pepper

directions

Cook orzo according to package directions, drain and rinse under cold water when done. Whisk together lemon juice, zest and Dijon. Slowly whisk in olive oil. Season to taste with salt and pepper. Add half of dressing to orzo and mix. Add remaining ingredients and leftover dressing, mix gently to combine. Let sit at least one hour or refrigerate overnight to let flavors develop.