Adapted from epicurious

3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon chopped fresh tarragon
1/2 tablespoon fresh lemon juice
1/2 tablespoon Dijon mustard
3 cups diced cooked chicken
1/2 cup orzo
2 medium zucchini, diced
1 cup halved cherry tomatoes
1 6-ounce jar marinated artichoke hearts, drained
1/4 cup toasted pine nuts
1 1/2 tablespoons drained capers
feta cheese as garnish
baby spinach

Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Place chicken in large bowl. Mix in dressing.

Heat a tablespoon of olive oil in a large skillet over medium heat. Add zucchini, season with salt and pepper, and saute until tender.

Cook orzo in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water to cool; drain well. Add orzo, zucchini, tomatoes, artichoke hearts, pine nuts, and capers to the chicken mixture and toss to coat with dressing. Season salad to taste with salt and pepper (if desired). Serve on a bed of spinach and sprinkle with feta cheese.

Serves 4-5