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.