Salad
2 servings
20 minutes
10 minutes
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.
Leave a comment