Ingredients
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6 tablespoons olive oil
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2 tablespoons tarragon vinegar
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2 teaspoons tarragon vinegar
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1 tablespoon tarragon
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1/2 tablespoon lemon juice
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1/2 tablespoon Dijon mustard
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3 cups diced cooked chicken
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1/2 cup orzo pasta
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1 cup cherry tomatoes, halved
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6 ounces marinated artichoke hearts, chopped
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1/3 cup dried currant
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1 1/2 tablespoons capers
Instructions
- Combine olive oil, tarragon vinegar (2T+ 2t.), tarragon, lemon juice and Dijon-- whisk to blend. Season with salt and pepper. Pour 1/4 cup over chicken in med. bowl.
- Cook orzo--drain and rinse with cold water. Stir in remaining dressing. Add remaining ingredients. Adjust salt and pepper and serve.