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Mediterranean Chicken Salad with Artichokes and Grapes

There is a secret to making vinaigrettes with balsamic vinegar. In a small skillet over medium heat, simmer the balsamic vinegar with brown sugar for about 5 minutes and you are left with something amazing.

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Servings: 4

Prep Time: 00:10

Cook Time: 00:05

Dressing

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

1 tablespoon dijon mustard

1/2 cup olive oil

2 tablespoons chopped fresh tarragon

1 tablespoon fresh squeezed lemon juice

Salad

3 cups diced cooked chicken breast

1/2 cup cooked orzo pasta

1 cup roma tomatoes, diced

1/2 cup marinated artichoke hearts, drained and chopped

1/2 cup coarsely chopped and pitted kalamata olives

1/2 cup grapes, halved or chopped

1/4 cup onion, diced

1 1/2 tablespoons drained capers

salt and pepper to taste

Preparation

1To make the dressing, in a small skillet over medium heat, simmer the balsamic vinegar with brown sugar and dijon mustard for about 5 minutes, or until the vinegar becomes very fragrant and thickens.

2Remove the vinegar sauce from the heat and pour into a bowl. Whisk in the olive oil, fresh tarragon, and lemon juice.

3Cook your chicken and orzo in the style of your liking. Both are easy to cook and shouldn’t require instructions from me :-)

4In a large mixing or serving bowl, add the chicken, pasta, tomatoes, artichoke, kalamatas, grapes, onion, and capers. Add the vinaigrette, salt & pepper, and mix everything together.

Additional Notes

This salad can be served right after you make it. But it’s even better if you make it the day before you plan to serve it.

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