Orzo Chick­en Salad

(serves at least 8 as a side dish)

4 chick­en breasts with skin on
Orzo – half a pack
Cos (but­ter or Boston, in Amer­i­ca) let­tuce – chopped into small pieces
Oth­er mixed leaves includ­ing rocket
Aspara­gus tips
Pack of pine nuts (about 1 cup)
Block of parmesan
Flat leaf pars­ley — bunch

Vinai­grette
4 table­spoons olive oil
2 table­spoons white wine vinegar
2 tea­spoons dry mustard
Mal­don salt to taste

Roast the chick­en breasts, cool, remove skin, and slice thin­ly. Set aside.
Mean­while, boil water for the orzo and cook for 15 min­utes and drain. Cool but make sure that you add olive oil so that the pas­ta does not stick.

Roast the pine nuts briefly – make sure they do not burn. Set aside.

Boil salt­ed water for aspara­gus and cook for 5 min­utes. Drain and cool.

Put the orzo in a large sal­ad bowl and stir in the let­tuce and rock­et. Add the chick­en and mix in. Mix in the vinai­grette and add the aspara­gus and pine nuts, cov­er­ing all the ingre­di­ents with vinaigrette.

Sprin­kle shav­ings of parme­san and chopped pars­ley on top, add Mal­don salt to taste, stir again, and serve.