Grilled Chicken, Grape and Orzo Salad
By Chef Tom Fraker


10 ounces Boneless and Skinless Chicken Breasts
8 ounces Orzo Pasta
Olive Oil as needed
6 ounces Muscato Grapes (use Green Muscato Grapes or Cotton Candy Grapes) halved
6 ounces Muscato Grapes (use Red Muscato Grapes) halved
1/2 cup Good Quality Crumbled Bleu Cheese
1/2 teaspoon Organic Grinder Rainbow Peppercorn

Prepare BBQ grill.
Season the chicken with salt and pepper. Cook the chicken over medium/hot coals, turning often, until done. Let the chicken cool.
While the chicken is cooking, prepare the pasta. Cook al dente; drain; toss with a little olive oil; mix in the cheese and cool. Slice the chicken on the bias. Gently toss all of the ingredients together, adjust the seasonings and serve.

Orzo is rice-shaped pasta, slightly smaller than a pine nut. It is frequently used in soups and pasta dishes like this one.

Makes 4 servings.