Chicken breasts are first gently poached in chicken stock, to help the chicken hold on to flavor. (You can easily re-use the stock for another recipe, just boil it down for ten minutes before chilling.) Serve with lettuce, on bread for a sandwich, or just as a side. Great for a summer potluck or picnic. Enjoy! Sprinkle a little salt over the mixture and add the oil and vinegar. Toss to combine. When they are cool enough to handle, shred the chicken breasts into bite-sized pieces by hand. Mix the chicken pieces in with the rest of the ingredients and served chilled or at room temperature. Mediterranean Orzo and Chicken Salad - from Love and Olive Oil
