You are here: Home » Recipes » Chicken Orzo Salad with Radiccio and Basil Chicken Orzo Salad with Radiccio and Basil Yield servings PrintEmail Ingredients 4 -- thinly slicked chicken breasts1 can chicken broth2 cups orzo4 ounces sun-dried tomatoes packed in oil1 -- head radicchio2 bunches fresh basil leaves3 cloves garlic1/2 cup pine nuts1/2 cup extra-virgin olive oil1/3 cup balsamic vinegar -- salt and pepper to taste -- red pepper flakes (optional) Instructions Cook orzo according to directions on box. Rinse and pat dry chicken breasts. Sprinkle with salt, pepper and red pepper flakes. Add to large slightly oiled frying pan on medium to high heat and sear for 2 minutes on each side. Add chicken broth, lower heat, cover and simmer for five minutes. Toast pine nuts in 450 degree oven for three to five minutes. Coarsely chop radicchio and sun dried tomatoes. Mince garlic. Tear basil leaves from stem. Once orzo has cooled, add olive oil and balsamic vinegar and stir. Fold in tomatoes, radicchio, garlic, nuts and basil. Chop cooled chicken into bite sized pieces and add to orzo. Add salt and pepper to taste. Serve room temperature.