Mediterranean Chicken And Orzo Salad With Sun Dried Tomatoes And Pine Nuts Recipes

SUN-DRIED TOMATO, FETA AND PINE NUT SALAD

Steps:

• Preheat broiler. Toss 3 cups cubed Italian bread with olive oil. Season with seasoned salt, pepper, and garlic powder. Spread out in a single layer in a well oiled 9x13 inch baking dish. Broil until toasted, turning to brown evenly. Set croutons aside to cool.
• Spread pine nuts on a baking sheet, place on bottom rack of the oven, and toast under broiler. This should only take a few minutes, so watch carefully to prevent burning. Set aside to cool.
• Soak sun-dried tomatoes in hot water for 5 to 10 minutes, or until soft. Drain, and slice.
• In a large salad bowl, toss mixed greens with green onions. Top with croutons, sun-dried tomatoes, pine nuts, and feta.

ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

MEDITERRANEAN CHICKEN AND ORZO

Steps:

• Preheat oven to 350°. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Place in a greased 15x10x1-in. baking pan. Mix 1 teaspoon basil, 1 teaspoon rosemary and 1/2 teaspoon garlic salt; sprinkle over chicken. Bake, uncovered, 18-20 minutes or until a thermometer reads 165°. Cut chicken into thin strips., Meanwhile, in a 6-qt. stockpot, cook orzo according to package directions, adding spinach during the last minute of cooking. Drain and return to pan. In a small bowl, whisk oil, mustard, oregano and remaining basil, rosemary and garlic salt; add to orzo. Add tomatoes, 1 cup Asiago cheese, feta cheese, pine nuts and chicken; toss to combine. Sprinkle with remaining Asiago cheese.

MEDITERRANEAN CHICKPEA AND ORZO SALAD

Steps:

• Cook orzo (1 cup) in boiling water with 1 teaspoon of the salt until al dente.
• Drain and return to pot, and stir with 1 tablespoon olive oil and greens. Allow greens to wilt from the heat of the pasta, stirring occasionally. Allow mixture to cool for at least ten minutes.
• Meanwhile, whisk together the remaining 3 tablespoons olive oil, remaining 1 teaspoon salt, minced garlic clove, and lemon juice to make the dressing in the bottom of a large bowl
• Add the remaining ingredients and cooled orzo mixture, to the bowl with the dressing and toss to coat.
• If you have time, allow salad to sit for at least thirty minutes (or overnight) in the fridge before serving to allow flavors to marry.
• Serve drizzled with extra olive oil.

MEDITERRANEAN-STYLE ORZO PASTA SALAD

Steps:

• Cook orzo as directed on package, omitting salt; drain. Place in large bowl.
• Whisk dressing, basil and lemon juice until blended. Add to orzo with remaining ingredients; mix lightly.
• Refrigerate 1 hour.

MEDITERRANEAN CHICKEN AND ORZO SALAD WITH SUN-DRIED TOMATOES AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil. Cook the orzo according to the package directions. Drain well.
• In a large bowl, combine the orzo with the chicken, sun-dried tomatoes, basil, olives, and pine nuts.
• To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. Pour the dressing over the salad and toss to combine.
• Divide the greens equally among four to six plates and serve the chicken and orzo salad on top.