Mediterranean Chicken and Orzo Salad with Sun-Dried Tomatoes and Pine Nuts

• 8 ounces (1 1/4 cups) orzo
• 1 cup diced cooked chicken
• 1/2 cup chopped oil-packed sun-dried tomatoes, drained
• 1/2 cup chopped fresh basil
• 1/3 cup chopped pitted kalamata olives
• 1/4 cup toasted pine nuts
• 2 tablespoons olive oil
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1 garlic clove, finely chopped
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups (about 3 ounces) crisp greens, like romaine or Boston lettuce, for serving

1. Bring a large pot of salted water to a boil.
2. Cook the orzo according to the package directions.
3. Drain well.
4. In a large bowl, combine the orzo with the chicken, sun-dried tomatoes, basil, olives, and pine nuts.
5. To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
6. Pour the dressing over the salad and toss to combine.
7. Divide the greens equally among four to six plates and serve the chicken and orzo salad on top.

orzo, chicken, chopped oil, fresh basil, olives, nuts, olive oil, freshly squeezed lemon juice, garlic, salt, freshly ground black pepper, crisp greens

Taken from www.epicurious.com/recipes/food/views/mediterranean-chicken-and-orzo-salad-with-sun-dried-tomatoes-and-pine-nuts-378630 (may not work)