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Colorful Crunchy and Quick Chicken Salad Cups

5 star rating
 

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Submitted by: Margee B.

 

Orzo pasta, blue cheese, sherry vinegar and maple syrup add enticing new taste elements to chicken salad.
 

Ingredients

  • 3/4 cup orzo pasta
  • 3 Tablespoons extra virgin olive oil
  • 1 1/2 Tablespoons sherry vinegar
  • 1 teaspoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1/4 cup fresh cracked black pepper
  • 1 6 ounce package fully cooked grilled chicken breast strips, chopped or 3/4 cup chopped left over cooked chicken breast
  • 1/2 cup seedless red grapes, halved
  • 1/3 cup chopped celery
  • 1/4 cup chopped red onion
  • 4 large bibb butter lettuce leaves, rinsed and patted dry
  • 3 ounce crumbled blue cheese, preferably Maytag or Oregon Blue
  • 1/4 cup chopped toasted pecans

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Method

In a large pot of boiling water cook orzo until just tender, about 8 minutes. Drain and rinse under cold water. In a large bowl whisk together oil, vinegar, maple syrup, mustard, salt and pepper. Add cooled orzo, chicken, grapes, celery and onion. Gently toss to coat. Place a lettuce leave rib side down onto each of 4 salad plates and spoon equal amounts of chicken mixture into each. Top each with blue cheese and pecans.

 

Notes:

 

Number of Servings: 4

 

Submitted by: Margee B. ()

 

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