Grilled Chicken Strips with Orzo Salad
By: Lady Catherine ...
Published: Monday, September 17, 2012 - 12:32pm

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