A medley of rich Mediterranean flavors, this cool salad is as nutritious as it is delicious.
| 3⁄4 | c | orzo |
| 2 | tbsp | olive oil |
| 2 | tbsp | chopped fresh tarragon |
| 4 | tbsp | fresh lemon juice (juice of 2 lemons) |
| 1⁄2 | tbsp | Dijon mustard |
| 1 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 3 | c | cubed cooked chicken |
| 1 | c | halved cherry tomatoes |
| 1 | can | marinated artichoke hearts (6oz, drained) |
| 1⁄2 | c | coarsely chopped Kalamata olives |
| 5 1⁄2 | tbsp | capers (drained) |
Cook orzo according to package directions and let cool.
In a small mixing bowl, combine olive oil, fresh tarragon, lemon juice, Dijon and yogurt.
Refrigerate for 1 hour for flavors to combine.
In a large bowl, combine chicken, orzo, cherry tomatoes, artichoke hearts, kalamata olives and capers.
Toss with yogurt dressing.
Chill and serve.