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  • Kellie Ruocco

Orzo Spinach Salad with Grilled Chicken


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Serves 4 – 6; Prep time 20 to 30 mins.; Cook time for grilling chicken about 10 mins.

Ingredients for Salad

  1. 1 bag baby spinach or a bundle of fresh spinach washed and dried – stems removed

  2. 4 chicken breasts, grilled (marinate chicken in favorite marinade or spice rub, or simply brushed with extra virgin olive oil and sprinkle just a little salt and pepper)

  3. ¾ cup Orzo pasta

  4. 2 TBS capers

  5. 4 TBS pine nuts, toasted

  6. 6 to 8 Julienne cut style sundried tomatoes in olive oil, cut into pieces

  7. 4 medium tomatoes, seeds removed and cut for salad

  8. ½ cup of black olives chopped or whole (good olives preferably from olive bar, not from can)

Ingredients for Dressing

  1. ½ cup olive oil

  2. ¼ cup white wine vinegar

  3. lemon zest of 1 lemon

  4. 1 TBS fresh lemon juice

  5. 1 garlic clove, minced

  6. ½ tsp kosher salt

  7. ground pepper

  8. Parmesan cheese for garnish, preferably shaved

Directions

  1. Cook orzo pasta as directed. Strain orzo and put in a large bowl for salad.  Drizzle a little extra virgin olive oil on orzo to coat to keep from clumping.

  2. Cut grilled chicken into strips or chunks.

  3. Remove large stems from spinach. Stack the spinach then slice into strips.

  4. In a large bowl, mix spinach, grilled chicken, cooked Orzo and remaining ingredients.

  5. Whisk dressing ingredients.

  6. When ready to serve, pour desired amount of dressing over salad, just enough to lightly coat and mix well.

  7. Placed in serving bowls or plates, sprinkle with shaved parmesan cheese, and a little kosher salt and pepper to taste.


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