Chicken Florentine Salad with Orzo Pasta

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

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
• 0.25 cup chopped sun-dried tomatoes
• 0.5 cup pine nuts
• 0.33333334326744 cup olive oil

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.