30 Minute Orzo Chicken Salad with Maple Ginger Dressing

INGREDIENTS:

2 C chicken strip pieces, ready-made, cut into chunks. (Or saute fresh ones in a pan with salt and pepper and a bit of soy sauce.)
1 1/4 C Orzo pasta uncooked
6 cups of water for pasta
1 large, ripe tomato diced
1 C snap peas, washed and cut into large pieces
1 C frozen roasted or regular corn
1/2 C frozen peas
1/2 C radicchio, roughly chopped lengthwise
2 slices of a sweet white onion diced small

DRESSING:

1 T fresh grated ginger root
1/2 lime, juiced
2 T sunflower or other light oil
1/2 T salt, 1/4 T pepper
squeeze yellow mustard
Almost a 1/2 C maple syrup (the cheap imitation kind… it’s better in this dressing because it is more subtle.)
Dash of coriander powder
5 drops of sesame oil

Cut up all the ingredients. Rinse the frozen veggies, strain and set aside. Cook the chicken if using raw, in olive oil and drain and set aside. Cook the orzo until al dente, drain and place in a large bowl. Add all other ingredients, toss with dressing, and serve with crusty ciabatta bread and fuji apple slices sprinkled with cinnamon sugar. Or do what I did. Set the slices of bread on a cookie sheet, brush with high-quality olive oil, a dash of coarse salt, top with a sprinkling of herbs de provence, and toast under a broiler until browned.