2 tablespoons of tarragon mustard (or Dijon mustard with 1 heaping tbsp finely diced fresh tarragon )
3 tbsp red wine vinegar
6 tbsp olive oil
salt and pepper to taste
16 oz. of orzo (I found whole wheat Orzo at Sprouts)
3 boneless chicken breast halves, grilled and cubed or a whole rotisserie chicken, shredded
1/2 cup kalamata olives, roughly chopped
1 heaping tbsp of drained capers, minced
1/3 cup of currants or black raisins
12 oz. jar of marinated artichokes, drained and sliced (I used way more!)
1 pint of cherry tomatoes, halved
In a large bowl, add the mustard, tarragon, vinegar and whisk in olive oil. Add in salt and pepper to taste.
While the orzo is cooking (follow package directions), cut up the olives, and add them with the currants, capers, artichokes, chicken & tomatoes into the bowl with your dressing. Mix together.
Once the Orzo has cooked and cooled, add it to your mixture and combine everything together. Add additional salt and pepper if needed.
This was even better the next day once all the flavors had infused nicely!