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Chicken Florentine Salad with Orzo Pasta
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Grilled chicken and orzo salad with spinach and balsamic vinaigrette.
Ingredients:
  • 2 cups orzo pasta
  • 2 (10 ounce) packages baby spinach
  • 3 cups chopped grilled chicken
  • 2 roma tomatoes, diced
  • 0.5 cup pine nuts
  • 0.25 cup chopped sun-dried tomatoes
  • 2 tablespoons capers, or to taste
  • 1 cup balsamic vinegar
  • 0.33333334326744 cup olive oil
  • 0.25 cup white sugar
  • 2 tablespoons dried parsley
  • 2 teaspoons dried basil
  • 2 cloves garlic, pressed
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.25 cup freshly grated Parmesan cheese, or to taste
Instructions:
  • Place a large pot filled with lightly salted water on high heat until boiling. Add orzo pasta and cook, stirring occasionally, until al dente, about 10 to 11 minutes. Drain the orzo and rinse with cold water.
  • Combine orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
  • Combine balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper in a bowl. Drizzle the mixture over the salad, toss to coat, and finish with a sprinkle of Parmesan cheese.

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