Grilled Chicken Strips with Orzo Salad

Ingredients

Orzo Salad:
1 lb. of orzo
6.5 oz. jar of marinated artichoke hearts
3 bunches of fresh scallions – chopped
4 cloves of garlic – chopped
Healthy handful of fresh Italian parsley – chopped
3 vine ripe tomatoes – sliced
Handful of fresh basil – ripped
¼ lb. of bacon - sliced
Olive oil
1 pat of butter
2 stalks of celery – sliced
Dashes of red pepper flakes
Dashes of salt
Romano cheese for serving
Grilled Chicken Strips:
Ingredients:
3 lbs. of boneless chicken breast – sliced thin
Marinade:
1 tbs. - ground curry
2 tbs. - brown sugar
1 tbs. - ground cumin
½ tsp. - salt
½ tsp. - black pepper
½ tsp. – chili powder
2 tbs. – vinegar
1 tbs. lime juice
Drizzle of olive oil
Honey Mustard Dipping Sauce:
3 tbs. - mustard
2 tbs. – honey
1 tbs. – lime juice
1 tsp. - balsamic vinegar

Preparation

1
Orzo Salad:
2
Prepare orzo as directed drain and place in a serving bowl drizzled with olive oil.
3
Heat a large frying pan and place the bacon in the pan. The pan should sizzle.
4
When the bacon is slightly crispy add chopped scallions, celery, parsley and sauté until slightly tender.
5
Add the sliced tomato and garlic and toss. Sauté another minute or two, add the seasoning and toss into the orzo.
6
Add the artichoke hearts with the marinade into the orzo and toss.
7
Drizzle with olive oil and serve with grated Romano cheese.
8
Grilled Chicken Strips:
9
Place the chicken in a bowl and add all of the above ingredients. Toss and keep covered in the refrigerator for at least one hour or overnight.
10
Heat a griddle place the chicken on the heated griddle and grill until golden on each side and cooked through.
11
Honey Mustard Dipping Sauce:
12
Combine all of the above ingredients in a small bowl and stir. Use for dipping the chicken strips into.

About

This is a nice meal for any night of the week.

Enjoy with Love,

Catherine
xo

Added:

September 17, 2012

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