Boldly flavored tomato pesto adds delicious depth to this pretty salad with an easy shortcut--frozen cooked chicken.
cup uncooked orzo or rosamarina (rice-shaped pasta)
pkg (9 oz) frozen diced cooked chicken breast, thawed
cup crumbled feta cheese (4 oz)
cup chopped fresh basil
cup purchased sun-dried tomato pesto
tablespoons lemon juice
Cook orzo as directed on package; drain. Rinse with cold water to cool; drain well.
Meanwhile, in large bowl, combine chicken, cheese, basil, pesto and salt; stir gently to mix. Add cooked orzo to chicken mixture; toss gently to coat. Sprinkle with lemon juice.
To make tomato cups, cut off stem end of tomato and scoop out pulp; discard. Spoon salad mixture into tomato cups. If desired, serve on lettuce-lined plates.
Sun-dried tomato pesto has a rich and intense tomato flavor. It can be found in the deli or produce section of your grocery store as well as in the pasta sauce aisle.
Orzo means “barley” in Italian, but it is actually a pasta. Resembling large kernels of rice, orzo cooks up quickly, making it great for last-minute dishes.
To add color and give this salad a special restaurant-like feel, serve it on a bed of Bibb, leaf, romaine or any other lettuce.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 3 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.