Orzo, a type of pasta shaped like flat grains of rice, is perfect for use in salads because it holds its shape and texture so beautifully. For this heart-healthy meal in a bowl, Jamie was inspired to use Italian flavors like fresh basil, sun-dried tomatoes, and olives, plus Brooke’s all-time favorite salad ingredient, pine nuts.

　　

Ingredients

serves 4 to 6

　　8 ounces (1 1/4 cups) orzo

　　1 cup diced cooked chicken

　　1/2 cup chopped oil-packed sun-dried tomatoes, drained

　　1/2 cup chopped fresh basil

　　1/3 cup chopped pitted kalamata olives

　　1/4 cup toasted pine nuts

　　2 tablespoons olive oil

　　1 1/2 teaspoons freshly squeezed lemon juice

　　1 garlic clove, finely chopped

　　3/4 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　4 cups (about 3 ounces) crisp greens, like romaine or Boston lettuce, for serving

　　

Step 1

Bring a large pot of salted water to a boil. Cook the orzo according to the package directions. Drain well.

　　

Step 2

In a large bowl, combine the orzo with the chicken, sun-dried tomatoes, basil, olives, and pine nuts.

　　

Step 3

To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. Pour the dressing over the salad and toss to combine.

　　

Step 4

Divide the greens equally among four to six plates and serve the chicken and orzo salad on top.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.