Name: Mediterranean Chicken Salad
Yield: 4 Servings
Ingredients: 6 tablespoons olive oil; 2 tablespoons plus 2 teaspoons tarragon vinegar; 1 tablespoon chopped fresh tarragon; 1/2 tablespoon fresh lemon juice; 1/2 tablespoon Dijon mustard; 3 cups diced cooked chicken (from one 3-pound purchased cooked chicken); 1/2 cup orzo (rice-shaped pasta; about 3 ounces); 1 cup halved cherry tomatoes (about 10 ounces); 1 6-ounce jar marinated artichoke hearts, drained; 1/2 cup coarsely chopped pitted Kalamata olives; 1/3 cup dried currants; 1 1/2 tablespoons drained capers

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