Orzo Chicken Salad

Ingredients

• 1 lg or 2 small chicken breasts
• 1 cup dry orzo pasta (makes 1.5/2 cups cooked)
  
• 1 Tbs sesame, canola or peanut oil (for sautéing the chicken)
  
• cherry or grape tomatoes
• spicy red & yellow peppers
• 2 Tbs white balsamic vinegar or white wine vinegar
  
• 4 Tbs water
• freshly chopped basil (chop it at the end)
• 1-2 Tbs olive oil
• 1-2 Tbs capers
• salt & pepper to taste
  

1. Heat a pot of salted water for the orzo.
2. When the water is boiling, throw in a cup of orzo to cook.
3. Season the chicken w/ salt & pepper, then sauté.
4. Chop up tomatoes and spicy peppers, put in a large bowl & set aside.
5. When the orzo is done, drain and rinse in cold water to stop the cooking - set aside.
6. When the chicken is done, take the chicken out of the pan to rest.
7. Deglaze the pan with a little white balsamic vinegar (or white wine) and water - about a 1/4 cup total liquid at the most - add any juice from the resting chicken.
8. Reduce liquid to about half, then set aside.
9. Add the orzo to the bowl of veggies and toss.
10. Shred the chicken breast and add to the orzo/veggies.
11. Add the pan juices and a few tablespoons of olive oil and toss.
12. Add freshly chopped basil and capers & toss again.

Makes two generous servings

To make it vegetarian/vegan, leave out the chicken & replace with drained, rinsed cannellini beans. You can toast the cannellini beans & dress with vinegar & olive oil instead of pan juices.