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Spring Leek, Eggplant, Chicken and Orzo Salad: Seasonal Chef Recipe

Ingredients

• 1 cup dry orzo
• Kosher salt
• Ground black pepper
• Extra virgin olive oil
• Arizona Dreaming Spice Blend, from Penzey’s.
• 3-4 spring leeks, white and pale green parts sliced thin, about 1 ½ cups
• 1 small eggplant, sliced 2” thick
• 1 lb chicken tenders, cut in 2″ pieces
• ½ lemon juiced, plus more to taste
• ¼ fresh basil, thinly sliced

Instructions

1. Cook the orzo according to the package instructions, just to al dente. Drain and set in a large bowl. Toss with a little oil and 1 teaspoon of Arizona Dreaming.
2. Place the leeks in a strainer and rinse thoroughly and pat dry with a paper towel.
3. In medium sauté pan medium heat 2 tablespoons of oil over medium heat and add the leeks with ¼ teaspoon each of salt and pepper. and 2 tablespoons of oil. Cook until soft and translucent, about 5 minutes. Remove and place in the bowl with the orzo. Toss to blend.
4. While the leeks are cooking season the chicken and eggplant with a little oil, salt, pepper and Arizona Dreaming spice. Cook the eggplant in the pan after the leeks, browning on both sides. Remove and set on a cutting board. Cool slightly and cut in to 2” pieces
5. Add the chicken and cook, browning on all sides, about 5-8 minutes.
6. Add the eggplant and chicken to the bowl and toss to combine, tasting to check on the seasoning.
7. Just before serving add the fresh lemon juice and basil. Toss to combine.
8. This may be served hot or room temperature

Notes