quick mediterranean salad

One week of work travel means one week of restaurant, after restaurant, after restaurant.

Oh, how I missed my kitchen.

I read a recipe not long ago that sounded good, but also like it could be better with a couple of easy tweaks.

(Arrogant? Maybe.)

Here's what I threw together tonight in thirty minutes flat. I think it could be the perfect kickoff to spring, and a week of eating in:

Quick Mediterranean Salad
Serves 4-6

1 c. orzo, uncooked
3 boneless, skinless chicken breasts, diced
garlic powder and/or other spices you love, to season chicken
1 jar sun-dried tomatoes, julienned or rough chopped, undrained
1 small can of sliced black olives, drained
1 bunch of green onions, chopped
1 container of feta cheese (I used the garlic and herb flavored)
Squeeze of half of a lemon
salt and papper, to taste
EVOO

1. Cook orzo according to package instructions. Rinse with cold water to stop the cooking, and drain well.


2. While pasta cooks, season chicken with salt, pepper, and garlic powder (or whatever spices strike your fancy), and sautee on medium-high heat in a tablespoon or so of olive oil. Cook about ten minutes, or until chicken is cooked through, and drain.


3. In a large bowl, pour in the jar of sun-dried tomatoes (with the oil), can of olives (drained), green onions (use both green and white parts), chicken, and pasta. Stir to combine, so that the oil from the tomatoes coats all of the ingredients.


4. Add feta cheese and lemon juice.


5. Season with salt and pepper, to taste, and serve chilled.

I think this would also be pretty special mixed with some spinach or arugula, to bring some leafy greens into the meal.

Do you have a recipe that ushers in spring for you? Give this one a try!