Chicken Orzo Salad

1/2 box orzo

2 chicken breasts

1/2 bag spinach

small jar sun dried tomatoes

small jar marinated artichoke hearts

Kalamata Olives

small container Feta cheese

balsamic vinaigrette

Boil chicken breasts, cool.

Shred chicken and season with pepper and dried basil or Italian seasoning.

Cook orzo pasta. When done rinse with cold water until completely cool.

Drain (don't rinse) sun dried tomatoes and chop in pieces

Drain (don't rinse) artichoke hearts and chop in pieces

In large bowl, combine cooled pasta, shredded chicken, spinach, tomatoes, artichoke hearts, Kalamata Olives and Feta cheese. Add Balsamic dressing to your taste. Store in the fridge. In the morning, I've been putting in a small container to bring to work and sprinkling with a tiny bit of straight balsamic vinegar.

This makes 6-7 lunches.