warm orzo salad with chicken

 dressing:

3 tbsp olive oil 

3 tbsp fresh lemon juice

3/4 tsp salt 

fresh ground pepper 

pasta: 

3/4 cup orzo pasta, cooked

sauteed chicken:

1 boneless/skinless chicken breast, chopped

2 tsp olive oil

2 tsp unsalted butter

other ingredients:

3 tbsp shallot, or red onion, chopped

3 tbsp fresh dill, chopped 

3 tbsp fresh parsley, chopped

2 grape tomatoes, cut in half lengthwise 

1/4 cup feta cheese, crumbled 

1/2 cup pine nuts or toasted almonds, optional 

1 1/2 cups baby arugula

1. in a small bowl whisk together the olive oil, fresh lemon juice, salt and fresh ground black pepper.  set aside. 

2.  cook the orzo according to the package directions.  drain.  keep warm.  set aside.

3.  wipe off the chicken with a wet paper towel.  chop.  saute the chopped chicken in the olive oil and butter until cooked through about 4 min.  keep warm.  set aside. 

4.  in a medium size bowl add:  cooked orzo, onion, dill, parsley, tomatoes, cheese, and nuts if using.  mix in the warm chicken and arugula.  toss with the dressing and serve immediately.  

olive oil dough

2  3/4 c. lukewarm water

1 tbsp.  yeast

1 to 1 1/2 tbsp. salt 

1 tbsp. sugar

1/4 c. olive oil

6 1/2 c. all-purpose flour 

mix the yeast, salt, sugar, and olive oil with the water in a 6-quart bowl or a lidded (not airtight) food container. 

mix in the flour without kneading, using a spoon or a heavy-duty stand mixer (with paddle).  if you're not using a machine, you may need to use wet hands to incorporate the last bit of four. 

cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours. 

dough can be used immediately after the initial rise, though it is easier to handle when cold.  refrigerate the container of dough and use over the next 12 days.