• 2 cups orzo pasta
• 2 cups diced, rotisserie, skinless white chicken
• 1 cups frozen peas, thawed, or shelled edamame
• 1/2 cup chopped green onions
• 1/2 cup crumbled reduced-fat feta cheese
• 1 cucumber, peeled and chopped
• 8 ounces sun-dried tomatoes, sliced, reconstituted, reserving 1/3 cup water from reconstituting tomatoes
• 2 teaspoons dried dill weed
• 1 tablespoon lemon juice
• 2 tablespoons Nakano roasted garlic seasoned rice vinegar
• 2 tablespoons olive oil
• salt and pepper to taste

Note:To reconstitute the tomatoes, pour 1 cup boiling water over them and let sit for 15 minutes or until soft. This image shows the Greek version (no chicken and whole tomatoes) otherwise yours should look much the same.

Chicken Salad with Orzo

Click image to enlarge