Ashley Mac’s Chicken Orzo Salad

Ingredients

“I remember first eating this in 2006 at my dear college friend’s bridesmaids’ luncheon. They served it with grilled shrimp, and it was divine. When I went home, I knew I had to make my own version. The best part? You can use whatever veggies you like—swap out the ones listed below for fresh spinach, olives, and roasted red pepper to give it a Mediterranean spin. You can also use a rotisserie chicken to save time.”

Makes 10 cups

16 ounces orzo
1 pound shredded cooked chicken (6 cups)
1 pound cherry tomatoes, cut in half
2 cups sliced toasted almonds, divided
2 cups crumbled feta cheese, divided
1 1⁄2 cups chopped assorted bell peppers
1 cup chopped celery Dijon Vinaigrette (recipe below)
1 teaspoon kosher salt
1⁄2 teaspoon ground black pepper

Dijon Vinaigrette

Makes 1 2/3 cups

1⁄2 cup apple cider vinegar
1⁄4 cup granulated sugar
1 tablespoon Dijon mustard
1 teaspoon dried Italian seasoning
1⁄2 teaspoon kosher salt
1⁄2 teaspoon ground black pepper
1 cup olive oil

Instructions

In a medium stockpot, cook orzo according to package directions until firm and tender. (Be sure not to overcook orzo or it will be mushy and the orzo will stick together.) Drain, and rinse with cold water; let cool. In a large bowl, combine orzo, chicken, tomatoes, 1 cup sliced almonds, 1 cup feta, bell pepper, and celery. Add Dijon Vinaigrette, salt, and black pepper, tossing until well combined. Cover and refrigerate for at least 1 hour. Serve cold, and top with remaining 1 cup almonds and remaining 1 cup feta.

Dijon Vinaigrette. In the container of a blender, pulse vinegar, sugar, mustard, Italian seasoning, salt, and pepper until combined. With blender running, add oil in a slow, steady stream until smooth and combined.

-Ashley McMakin, owner of Ashely Mac’s