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Greek Chicken-Orzo Salad
This dish will send your senses into overdrive.
8 ounces uncooked orzo (pasta)
1 can (12 ounces) Italian-herb, diced tomatoes
2 tablespoons olive oil
1/4 cup chopped fresh mint leaves or 2 tablespoons dried mint
2 cloves garlic, minced
1 can (10 ounces) white meat chicken, drained
1 medium unpeeled cucumber, diced
1/4 cup chopped, green onions
1/4 cup pitted canned kalamata olives, sliced
2 ounces feta cheese, crumbled
1 cup shredded, fresh spinach


Preparation Time: Approximately 15 minutes

Cook Time: Approximately 10 minutes

Cook orzo according to package directions without oil or salt, until al dente, or tender but firm. Drain and cool under running water.

Drain tomatoes, reserving liquid. In a small bowl combine reserved liquid from tomatoes, olive oil, mint and garlic; set aside. In a large bowl, combine cooled pasta, with drained tomatoes, chicken, cucumber, green onions, olives and feta cheese. Toss with salad dressing mixture. Chill. Fold in spinach just before serving.
Servings: 6

Nutritional Information Per Serving:
Calories 270; Total fat 9g; Saturated fat 3g; Cholesterol 25mg; Sodium 520mg; Carbohydrate 34g; Fiber 2g; Protein 16g; Vitamin A 10%DV*; Vitamin C 15%DV; Calcium 8%DV; Iron 10%DV
* Daily Value

Preparation Time: 15 minutes Serves: 6
Recipe Origin: United States
Submitted by:
Canned Food Alliance

United States
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