• 6 Tbsp olive oil
  • 2 Tbsp white-wine vinegar
  • ½ tsp dried tarragon
  • ½ Tbsp fresh lemon juice
  • ½ Tbsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 (3-lb) rotisserie chicken, diced
  • ½ cup orzo
  • 1 cup halved cherry tomatoes
  • 1 (6-oz) jar marinated artichoke hearts, drained
  • ½ cup coarsely chopped pitted kalamata olives

DIRECTIONS:

1. Combine oil, vinegar, tarragon, lemon juice, mustard, salt, and pepper in a small bowl. Whisk to blend.

2. In a medium bowl, toss chicken with ¼ cup dressing.

3. Boil orzo in a large pot of salted water until just tender but still firm to bite. Drain. Rinse under cold water to cool and drain well.

4. Transfer orzo to a large bowl. Stir in remaining dressing and toss to coat. Add chicken, tomatoes, artichoke hearts, and olives. Spoon each serving into a portable insulated container; keep chilled until lunchtime.

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