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Home > Recipes
Recipes from Pilgrim's Kitchen
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Chicken, Orzo and Gorgonzola Salad with Walnut Dressing
Helen Conwell Fairhope,AL
Ingredients:
4 boneless, skinless chicken breast halves
1/4 cup olive oil
1/4 cup sherry vinegar
1/2 cup coarsely chopped walnuts, divided
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 ounces orzo, cooked according to package directions
1 clove garlic, pressed
1/4 cup sliced green onion tops
3 cups torn arugula
3 ounces gorgonzola cheese, crumbled
red lettuce leaves
Directions:
In blender or food processor, place olive oil, vinegar, 1/4 cup of the walnuts, mustard and salt; process until smooth. Drain orzo and stir in 2 tablespoons of the oil mixture. Pound chicken to 1/4 inch thickness. Add garlic to 2 tablespoons of the oil mixture and brush on both sides of chicken. Place chicken under pre-heated broiler and broil about 3 minutes per side, or until done. Cool chicken and cut into 2 x 1/2 inch pieces. In large bowl, toss together orzo, chicken, green onions, arugula and cheese with remaining oil mixture. Spoon onto plates lined with red lettuce leaves and sprinkle with remaining walnuts. Makes 6 servings. |
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