Mediterranean chicken and orzo salad

3. Light a charcoal grill, or turn on a gas grill, or heat a large grill pan. When the coals turn grey, or the gas grill is on medium, or the grill pan is hot, cook the chicken over medium heat about 7 to 8 minutes on each side or until the chicken is cooked through.

4. Transfer the chicken to a cutting board; set aside for 10 minutes. Cut the chicken into bite-size pieces.

SALAD

3 cups chicken stock 2 cups water 1 1/2 cups orzo pasta 1/2 medium zucchini, coarsely chopped 1/2 medium summer squash, coarsely chopped 1/4 red onion, thinly sliced 1 pint cherry tomatoes, cut in half 1/2 cup black olives, pitted and sliced 1/2 cup chopped fresh basil 1/4 cup chopped fresh parsley 1/4 cup lemon juice 2 tablespoons red wine vinegar 1 tablespoon chopped fresh oregano 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup olive oil 1. In a medium saucepan, bring the stock and water to a boil. Add the orzo and when the mixture returns to a boil, cook the pasta for 8 minutes or until it is tender but still has some bite. Drain the pasta into a colander.

2. In a large bowl, combine the orzo, zucchini, summer squash, onion, cherry tomatoes, olives, basil, and parsley. Toss gently. Add the chicken and toss again.

3. In a small bowl, whisk together the lemon juice, vinegar, oregano, sugar, salt, pepper, and olive oil. Pour half the dressing over the pasta salad and toss gently. Add enough of the remaining dressing to moisten the salad. (Use leftover dressing for another salad.) Taste the pasta mixture for seasoning and add more salt and pepper, if you like. Transfer to a plastic container and refrigerate until serving. Linda A. Odum