Chicken, mushroom, and edamame orzo salad

Here’s another tasty summer salad, nutritious and satisfying and hitting all the right taste buds. Enjoy!

Chicken, mushroom, and edamame orzo salad

1 cup uncooked orzo

1/2 cup wine vinegar

1 tablespoon brown sugar

1 tablespoon fresh thyme

2 1/2 tablespoons extra virgin olive oil

1 tablespoon white wine

1 teaspoon dry mustard

1/2 teaspoon freshly ground pepper

2 garlic cloves, minced

1 bay leaf

1 pound mushrooms, quartered

2 cups frozen, shelled edamame, thawed

1 cup chopped bell pepper, any color will do

1 pound diced cooked chicken breast (I grilled mine)

Cook the orzo according to package instructions.

Combine the next 9 ingredients in a large pan, bring to a boil, then simmer for 10 minutes. Then stir in the mushrooms, edamame, and bell pepper. Cook for about 5 minutes, then place the pan contents in a large bowl and cool to room temp. Discard the bay leaf. Add the chicken and the orzo, and toss to combine. Refrigerate before serving. Serves 4-6.

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