Directions

1. Combine yogurt, mayonnaise, 3 tablespoons olive oil, lemon juice, parsley, salt and pepper in a small bowl. Refrigerate until ready to use.
2. Heat remaining 1 tablespoon olive oil in a skillet over medium heat.
3. Add chicken to the skillet and cook 3-5 minutes until golden brown. Flip and cook additional 4-5 minutes until done. Remove to plate, cover, and refrigerate 20 minutes or until cool.
4. Dice chicken and combine with orzo, corn, egg, bell pepper, carrot, onion and cucumber in a large mixing bowl.
5. Add dressing to bowl and toss to combine. Serve Cold.

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