1 lb dry orzo pasta - cooked al dente (7min in) about 6 C beef broth.
Drain pasta & stir. Put in large bowl, stir & let cool.
Gently stir in:
1 (16oz) can drained garbanzo beans
1 (13oz) can shredded chicken breast
Fresh basil - Chiffonade
Red wine vinaigrette (below)
Salt & pepper to taste
Red wine vinaigrette (adapted from giada de laurentis):
1/2 C red wine vinegar
1/4 C fresh lemon juice
2 tsp. honey
2 tsp. salt
3/4 tsp. freshly cracked pepper
2 chopped shallots
Blend above ingredients together in blender & drizzle in Extra Virgin olive oil (about 1 C). Pour over pasta etc & toss the salad.
Chill for as long as you want - but note that the basil will turn black where cut. :( Serve at room temperature.