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Servings: 4

Prep Time: 01:00

Cook Time: 00:30

Dressing

2 tablespoon balsamic vinegar

1 tablespoon brown sugar

1 tablespoon dijon mustard

1/4 pint olive oil

2 tablespoon chopped fresh tarragon

1 tablespoon fresh squeezed lemon juice

Salad

3/8 gallon diced cooked chicken breast

1/4 pint cooked orzo pasta

1 cup roma tomatoes, diced

1/4 pint marinated artichoke hearts, drained and chopped

1/4 pint coarsely chopped and pitted kalamata olives

1/4 pint grapes, halved or chopped

1/4 cup onion, diced

1 1/2 tablespoon drained capers

Preparation

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Additional Notes

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