Roasted Chicken and Orzo Salad

Cooking Time: 11 Mins    Servings: 4

Products needed:

Basil Infused Olive Oil

Ingredients:

• 1/2 cup Olive Scene Basil Extra Virgin Olive Oil 
• 3/4 lb orzo pasta (rice-shaped pasta)
• 1/2 cup freshly squeezed lemon juice (3 lemons)
• Freshly ground black pepper
• 2 lb left over grilled or roasted chicken
• 1 cup minced scallions, white and green parts
• 1 cup chopped fresh dill
• 1 cup chopped fresh flat-leaf parsley
• 1 cucumber, unpeeled, seeded, and medium-diced
• 1/2 cup small-diced red onion
• 3/4 lb good feta cheese, large diced

Directions:

1. Preheat the oven to 400 degrees F.
2. Fill a large pot with water, and bring to a boil.
3. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente.
4. Drain and pour into a large bowl. Whisk together the lemon juice, olive oil, 2 teaspoons salt and 1 tsp of pepper. Pour over the hot pasta and stir well.
5. Add the chicken to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper.
6. Toss well.
7. Add the feta and stir carefully.
8. Set aside in the refrigerator for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings before serving