Orzo Salad with Chicken or Shrimp

Orzo Salad with Roasted Chicken

This salad recipe is from my friend Annie.  You can use a cooked chicken, purchased from the grocery store, or 2 barbecued chicken breasts.  For a variation you can substitute grilled shrimp.
This salad can also be vegetarian or used as a side salad (without the chicken/shrimp) for a lamb or beef dinner. For a vegan salad, use tofu instead of feta and substitute cauliflower or jack fruit for the chicken.

Serves 4 (can be doubled) for 8

Ingredients:

8 oz of orzo (uncooked)
3 cups of chicken broth or vegetable broth
1 cup of red & yellow grape tomatoes, halved
3 1/2 oz of feta cheese (1/2 package) cut into 1/2-inch cubes
(about 3/4 cup)
1/2 cup fresh basil, chopped
1/2 cup green onions, chopped
1/4 cup pine nuts, toasted
1 cup chopped fresh spinach, stems removed
2 roasted red peppers, skin removed, chopped *
2 cups of cooked chicken or shrimp

Dressing:
1/8 cup red wine vinegar
1 TBS fresh lemon juice
1/2 tsp honey
1/4 cup olive oil

Directions:

To make the dressing, whisk the vinegar, lemon juice and honey in a small bowl.  Gradually whisk in the oil.  Season with salt & pepper.  The dressing can be made 2 days ahead.  Cover & chill.

Bring the broth to a boil in a large heavy saucepan.  Stir in the orzo, reduce the heat to medium. Cover partially and boil 9-11 minutes, stirring occasionally until tender, but still firm. Drain.  Transfer to a large wide bowl, tossing frequently until cool.

Mix in the tomatoes, feta, basil, spinach, red peppers and green onions.  Add the vinaigrette and toss to coat.  Season with salt & pepper. (Can be made 2 hours ahead.)   Top with the chicken or shrimp.  Let stand a room temperature to serve.  Sprinkle with pine nuts before serving.

* You can use roasted red peppers from a jar.