Mediterranean orzo and chicken salad

Chicken second courses

We made this some time ago... but I felt this dish was good enough that it deserved to be posted (the fact that I can remember that it was good means it was indeed, good!). We've made it again, without the chicken as well, so it can easily be converted to a vegetarian dish or side dish in no time. Just be careful you don't overcook the orzo. Because orzo tends to take on a very slimy and mushy texture if overcooked. Err on the side of underdone if you're not sure. Especially if you plan to eat it again the next day. The pasta absorbs the dressing overnight and makes it even more mushy. The recipe calls for Tarragon Vinegar. Which I couldn't find. So I muddled up some fresh tarragon in a few tablespoons of white wine vinegar and let it sit for a bit. Which was just fine and tasty. Though I've never had tarragon vinegar, so I couldn't tell you what you were missing substituting something else.