Provencal Chicken and Orzo Salad

• 1 cup orzo pasta
• 6 ounces marinated artichoke hearts
• 3 cups cooked chicken, diced
• 1 cup cherry tomatoes, halved
• 12 cup kalamata olive, coarsely chopped
• 14 cup chopped raisins
• 1 tablespoon chopped fresh tarragon
• 2 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard

1. Cook orzo.
2. Drain and rinse under cold water.
3. Drain artichoke hearts, reserving 2 tablespoons of marinade.
4. Roughly chop artichoke hearts and add to orzo along with chicken, tomatoes, olives and raisins.
5. In a small bowl, whisk together tarragon, marinade, vinegar and mustard.
6. Add to orzo and toss to coat.

orzo pasta, hearts, chicken, cherry tomatoes, kalamata olive, raisins, tarragon, white wine vinegar, mustard

Taken from www.food.com/recipe/provencal-chicken-and-orzo-salad-509183 (may not work)