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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl;
whisk to blend. Season dressing to taste with salt and pepper. Place
chicken in medium bowl. Mix in 1/4 cup dressing.
Cook orzo in large pot of boiling salted water until just tender but still
firm to bite. Drain. Rinse under cold water to cool; drain well. Transfer
orzo to large bowl. Stir in remaining dressing and toss to coat. Add
chicken mixture, tomatoes, artichoke hearts, olives, currants, and capers.
Season salad to taste with salt and pepper and serve.
Contributor: Bon Appetit July 2004
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