OK, so I fully admit I was kind of cleaning out the fridge with this one, but the results could not have been better. Orzo tosses so well with all kinds of things, and I wanted to make a hearty salad that was perfect to take for lunch. I really like leeks. Like, really. I don't know why I don't cook with them more often, they are so friendly. You could use any ol' kind of chicken you have lying around - grilled, rotisserie, roasted. I created the dressing on a whim and I think it came out quite lovely. It's a nice warm (as in heat, not temperature) dressing that coats the pasta in a light sheen.
~ 1 1/2 c orzo pasta (uncooked)
4 chicken thighs or 2 chicken breasts, with skin and bone
some fresh herbs if you like (I used thyme)
3 leeks, white and light green part, thinly sliced
Dressing
2 T dijon mustard
1/4 c olive oil
2 cloves garlic, pressed
2 T white balsamic vinegar
Set chicken on foil lined baking sheet and lay on fresh herbs. Drizzle chicken with olive oil and some salt and pepper. Roast for about 45 minutes at 400 degrees, or until done. Remove meat from skin and bones. Chop chicken. Boil orzo, drain. Toss with chicken. Sautee leeks in a pan heated with olive oil. Salt and pepper. When tender and soft, remove from heat and toss with pasta and chicken. In small bowl, whisk together mustard, some salt, pepper and garlic. Add olive oil and whisk. Slowly add vinegar while whisking. Pour dressing into salad and toss.
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