Warm Mediterranean Chicken Salad on Spinach

Total time: 25 minutes
     Chicken, quickly sautéed with herbs and spices, combined with capers, olives, peppers - all flavors from around the Mediterranean.  The salad is layered on orzo and spinach.  

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1/2 red bell pepper
• 1 onion
• 2 cloves garlic
• 12 dry-cured or Greek olives
• 2 tbs capers
• 1/2 tsp cumin
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tbs olive oil
• 2 tbs white Balsamic vinegar
• 1/4 cup (2oz, 60ml) sherry
• 1/2 cup (4oz, 120ml) chicken stock
• 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
• 1/2 cup (4.5oz, 130gr) orzo
• 1 1/4 cup (10oz, 300ml) chicken stock
• 3oz (90gr) spinach or other spring greens     enough for 2 main meal salads

 Instructions:

• Cook orzo in chicken stock, covered, until done.  Drain if needed.
• Slice pepper into strips, then cut strips in half. 
• Quarter onion, then slice.
• Mince garlic.
•  Pit olives if needed, cut in half. 
• Cut chicken into bite-size pieces. 
• Heat oil in a large skillet over medium-high heat.  Add cumin, herbs and sauté briefly. 
• Add onion, peppers, garlic, chicken and sauté until vegetables are tender and chicken is browned on all sides. 
• Add sherry, vinegar, stock and bring to a simmer. 
• Dissolve cornstarch in water and add, stirring until thickened. 
• Remove from heat and add olives and capers.
• Salad:
• Prepare spinach or greens, spin dry.  Arrange on two plates. 
• Divide orzo and spoon on top of greens. 
• Divide chicken and spoon on top of orzo.  Serve.