Grilled chicken and orzo are tossed with spinach and a homemade balsamic vinaigrette creating a chicken Florentine as a salad.
Preparation Time
30 mins
Cooking Time
10 mins
Total Time
40 mins
Calories
488 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water.
Step 2
Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
Step 3
Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.
Ingredients
1 teaspoon salt
2 tablespoons dried parsley
1 teaspoon dried oregano
2 teaspoons dried basil
freshly ground black pepper to taste
2 cloves garlic, pressed
1 cup balsamic vinegar
2 roma tomatoes, diced
2 cups orzo pasta
2 tablespoons capers, or to taste
2 (10 ounce) packages baby spinach
3 cups chopped grilled chicken
0.25 cup white sugar
0.25 cup freshly grated Parmesan cheese, or to taste
