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Mediterranean Leftover Chicken and Orzo Pasta Salad

     This year I'm going to do a new recipe every month. My mom recently bought this new recipe box with different summer recipes for 12 weeks. (Here's the link:

https://shop.passionatepennypincher.com/products/summer-menu-plans

 So now for every month in the year, I'm going to post a new recipe that I have made this year.

This recipe is simple and delicious, perfect for summer (or a Florida winter!) 

I got this recipe from the Passionate Penny Pincher summer meal planning pack.


Special tools or ingredients: crumbled feta, kalamata olives, Greek dressing, and marinated artichoke hearts.


INGREDIENTS 

1 cup leftover cubed grilled chicken breast, cut into bite-sized pieces (I didn't use the chicken, and it tasted fine.)

1 1/2 cups uncooked orzo pasta

6 oz jar marinated artichoke hearts, drained (you can save the marinade for a dressing!)

1 1/2 cups diced cucumber

1/2 pint grape tomatoes, cut in half

1/2 cup kalamata olives

1/2 cup crumbled feta cheese

1/4 cup diced red onion

3/4 cup Greek dressing 

TOOLS

Pot

Strainer

Large bowl

Spatula

INSTRUCTIONS

1. Cook orzo according to the package. 

2. In a large bowl, combine all of the ingredients. You can add more Greek dressing if you wish. I added some of the artichoke marinade to add a little bit of extra flavor.

3. Refrigerate at least 2 hours or overnight before serving.


Enjoy on those hot summer days!

I hope this recipe worked out for you! Enjoy and happy cooking! (Feel free to leave recipe suggestions in the comments!)


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