Greek Chicken Salad with Feta

This is a refreshing, colorful salad that has the flavors of cucumber, tomato, scallions, and feta cheese.

• 1 pound orzo pasta
• 2 leftover cooked chicken breast halves (from Chicken Parmesan recipe), cut into 1-inch chunks
• 1 cup peeled, seeded, and diced cucumber
• 1 cup diced fresh tomato
• 1/2 cup chopped scallions (white and green parts)
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh oregano or 1 tsp dried
• Salt and freshly ground black pepper
• 1/2 tsp dried dillweed
• 1/2 cup crumbled feta cheese

1. Cook the orzo according to the package directions. Drain and transfer to a large bowl. Add the chicken, cucumber, tomato, and scalions and toss to combine.

2. In a small bowl, whisk together the oil, vinegar, mustard, and oregano. Add to the pasta mixture and toss to combine. Season to taste with salt and pepper. Fold in the feta and sprinkle with dill just before serving.

From Robin Miller's Quick Fix Meals.