Instructions: To prepare the salad: Cook the orzo according to package directions and drain well. Cool, then put into a large bowl. Add the bell pepper, fennel, parsley, raisins, chicken, olives and lemon zest.

To prepare the dressing: In a small jar, combine the garlic, mustard, lemon juice, olive oil, salt and pepper. Close jar and shake well to combine. Pour over the salad. Cover and refrigerate.

Remove salad from refrigerator 30 minutes before serving.

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