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Servings: 2

Prep Time: 00:15

Cook Time: 01:10


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


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.

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