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Ingredients

Juice of 2 lemons, about 6 tablespoons, divided
1 1/2 cups water
1 1/2 pounds boneless, skinless chicken breasts
1 cup orzo or riso pasta
2 zucchini (about 1 pound), cut in half lengthwise and thinly sliced
1 cup grape tomatoes, red or yellow, halved
2 cups packed baby spinach leaves
1/2 cup roasted red or yellow peppers, thinly sliced
1/2 cup Kalamata olives, pitted and roughly chopped
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper

Description

A Colorful And Original Variation On Traditional Chicken Salad, This Dish Combines Chicken And Vegetables — Crisp Zucchini, Grape Tomatoes, Baby Spinach Leaves And Roasted Peppers — With Kalamata Olives And Orzo Pasta. The Subtle Tartness

Wholefoods