~ Grilled Chicken Strips with Orzo Salad ~

Ingredients:
Orzo Salad:
1 lb. of orzo6.5 oz. jar of marinated artichoke hearts3 bunches of fresh scallions – chopped4 cloves of garlic – choppedHealthy handful of fresh Italian parsley – chopped3 vine ripe tomatoes – slicedHandful of fresh basil – ripped¼ lb. of bacon - slicedOlive oil 1 pat of butter2 stalks of celery – slicedDashes of red pepper flakesDashes of saltRomano cheese for serving
Prepare orzo as directed drain and place in a serving bowldrizzled with olive oil.
Heat a large frying pan and place the bacon in the pan.  The pan should sizzle. 
When the bacon is slightly crispy add chopped scallions,celery, parsley and sauté until slightly tender. 
Add the sliced tomato and garlic and toss.  Sauté another minute or two, add theseasoning and toss into the orzo.
Add the artichoke hearts with the marinade into the orzo andtoss.
Drizzle with olive oil and serve with grated Romano cheese.Grilled Chicken Strips:
Ingredients:
3 lbs. of boneless chicken breast – sliced thin
Marinade:
1 tbs. - ground curry2 tbs. - brown sugar1 tbs. - ground cumin½ tsp. - salt½ tsp. - black pepper ½ tsp. – chili powder2 tbs. – vinegar1 tbs. lime juiceDrizzle of olive oil
Place the chicken in a bowl and add all of the aboveingredients.  Toss and keep covered inthe refrigerator for at least one hour or overnight.
Heat a griddle place the chicken on the heated griddle andgrill until golden on each side and cooked through.
Honey Mustard Dipping Sauce:
3 tbs. - mustard2 tbs. – honey1 tbs. – lime juice1 tsp. - balsamic vinegar
Combine all of the above ingredients in a small bowl andstir.  Use for dipping the chicken stripsinto.
This is a nice meal for any night of the week.
Enjoy with Love,
Catherinexo