1 cup uncooked orzo pasta
1 1/2 cup chopped cooked chicken
1/3 cup prepared italian dressing
6 oz jar marinated artichoke hearts, dra, ined and coars
1 cup diced mozzarella or provolone chees, e
1 large ripe tomato, seeded and dice
1/3 cup pitted, coarsely chopped kalamata o, lives
1/4 cup packed fresh basil leaves, cut into, thin strips
1/2 cup crumbled feta cheese
1/2 cup grated parmesan cheese
1 mixed salad greens
1 freshly ground black pepper
Directions
Cook orzo according to package directions. Drain and rinse with cold
water. Drain again. In a large bowl, combine orzo, chicken and
dressing. Toss well. Add artichokes, mozzarella cheese, tomatoes,
olives and basil. Toss well. Add feta and Parmesan cheeses. Toss
lightly. Cover and chill at least 30 minutes or up to 6 hours before
serving. Serve on salad greens. Season with freshly ground black
pepper to taste.
Servings: 6 servings
Chicken & Orzo Salad With Three Cheeses Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Chicken Salad; Italian; Poultry
The History of Recipes
It is actually possible to track the history of recipes far back into history, certainly as far as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, mostly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to experts are some clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. As we move into Roman times 25BC a roman called Apicius wrote a number of documents detailing recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. Aspicius tells us how the chefs of Roman times used a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as basil, fennel and parsley. Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the holy lands, including parsley and basil. The introduction of these new tastes prompted an eruption in recipe books, many of which are now in private cookery archives. By the advent of the 1900s, cook books were highly popular as a result of better eduction, more leisure time and disposable income. The revolution that is television gave us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Chicken & Orzo Salad With Three Cheeses recipe.
