Mediterranean Chicken and Orzo Salad in Red Pepper Cups

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 pound uncooked orzo pasta
• 1/4 cup olive oil
• 1/3 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 3/4 teaspoon garlic powder
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried basil
• 3/4 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grape tomatoes, cut in half
• 1/4 cup black olives, cut in half lengthwise
• 2 ounces crumbled feta cheese
• 1 grilled chicken breast half, diced
• 2 red bell peppers, cut in half lengthwise and seeded
• 4 sprigs fresh oregano

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil, add the orzo and cook about 10 minutes until tender. Drain well, rinse briefly with cool water and let it cool.

2. Whisk the olive oil, red wine vinegar, Dijon mustard, garlic powder, onion powder, dried oregano, dried basil, salt and black pepper in a large bowl.

3. Add the cooled orzo, diced grilled chicken, halved grape tomatoes, halved black olives and crumbled feta to the dressing. Toss gently to combine.

4. Bring a pan of boiling water to a boil, add the red pepper halves and blanch for 1 minute. Drain them upside down on paper towels.

5. Spoon the orzo salad into the red pepper halves, mounding it slightly. Chill for 15 minutes if you have time.

6. Pull the leaves from the fresh oregano sprigs and scatter them over the filled peppers before serving.