Greek Chicken-Orzo Salad

• 8 ounces uncooked orzo (pasta)
• 1 can (12 ounces) Italian-herb, diced tomatoes
• 2 tablespoons olive oil
• 1/4 cup chopped fresh mint leaves or 2 tablespoons dried mint
• 2 cloves garlic, minced
• 1 can (10 ounces) white meat chicken, drained
• 1 medium unpeeled cucumber, diced
• 1/4 cup chopped, green onions
• 1/4 cup pitted canned kalamata olives, sliced
• 2 ounces feta cheese, crumbled
• 1 cup shredded, fresh spinach

1. Preparation Time: Approximately 15 minutes
2. Cook Time: Approximately 10 minutes
3. Preparation:
4. Cook orzo according to package directions without oil or salt, until al dente, or tender but firm. Drain and cool under running water.
5. Drain tomatoes, reserving liquid. In a small bowl combine reserved liquid from tomatoes, olive oil, mint and garlic; set aside. In a large bowl, combine cooled pasta, with drained tomatoes, chicken, cucumber, green onions, olives and feta cheese. Toss with salad dressing mixture. Chill. Fold in spinach just before serving.
6. Servings: 6
7. Nutritional Information Per Serving:
8. Calories 270; Total fat 9g; Saturated fat 3g; Cholesterol 25mg; Sodium 520mg; Carbohydrate 34g; Fiber 2g; Protein 16g; Vitamin A 10%DV*; Vitamin C 15%DV; Calcium 8%DV; Iron 10%DV
9. * Daily Value

orzo, italianherb, olive oil, mint, garlic, white meat chicken, cucumber, kalamata olives, feta cheese, fresh spinach

Taken from www.epicurious.com/recipes/member/views/greek-chicken-orzo-salad-50091900 (may not work)