Mediterranean Orzo and Chicken Salad

A bright, Mediterranean-style orzo salad with tender chicken, marinated artichokes, olives, currants, and a tarragon-lemon vinaigrette.

Prep Time 15

Cook Time 12

Total Time 27

Servings 4 servings

6 tablespoons olive oil
2 tablespoons tarragon vinegar plus 2 teaspoons
1 tablespoon fresh tarragon chopped
1/2 tablespoon fresh lemon juice
1/2 tablespoon Dijon mustard
3 cups cooked chicken diced (from one 3-pound purchased cooked chicken – optional)
1/2 cup orzo rice-shaped pasta (about 3 ounces)
1 cup cherry tomatoes halved (about 10 ounces)
1 6-ounce jar marinated artichoke hearts drained
1/2 cup Kalamata olives coarsely chopped, pitted
1/3 cup dried currants
1 1/2 tablespoons capers drained
salt and pepper to taste

Make the dressing: whisk together olive oil, tarragon vinegar (including the extra 2 teaspoons), chopped tarragon, lemon juice, and Dijon mustard in a small bowl; season with salt and pepper to taste.
Toss the chicken: place the diced cooked chicken in a medium bowl and mix in 1/4 cup of the dressing to coat; set aside.
Cook the orzo: bring a large pot of salted water to a boil and cook the orzo until just tender but still firm to the bite (follow package time, about 8–10 minutes); drain in a colander and rinse under cold water to cool, then drain well.
Combine orzo and dressing: transfer the cooled orzo to a large bowl, add the remaining dressing, and toss to coat evenly.
Add the salad ingredients: fold in the dressed chicken, halved cherry tomatoes, drained marinated artichoke hearts, chopped Kalamata olives, dried currants, and drained capers.
Season and serve: taste and adjust seasoning with salt and pepper as needed, then serve.