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Grilled Chicken Florentine Salad with Orzo

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PREP TIME
30 min
COOKING TIME
10 min
TOTAL TIME
40 min
SERVINGS
8 servings
Lunch Dinner
Grilled Chicken Florentine Salad with Orzo
Ingredients
  • 2 cups orzo pasta
  • 2 (10 ounce) packages baby spinach
  • 3 cups chopped grilled chicken
  • 2 roma tomatoes, diced
  • 1/2 cup pine nuts
  • 1/4 cup chopped sun-dried tomatoes
  • 2 tablespoons capers, or to taste
  • 1 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1/4 cup white sugar
  • 2 tablespoons dried parsley
  • 2 teaspoons dried basil
  • 2 cloves garlic, pressed
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 1/4 cup freshly grated Parmesan cheese, or to taste
Instructions
1
Begin by filling a substantial container with salted water and placing it on the stovetop to reach its boiling point.
2
Once the water has reached a rolling boil, add the orzo and gently stir it occasionally to ensure even cooking until it reaches your desired level of doneness, typically between 10-11 minutes. Remove the orzo from the water with a slotted spoon and immediately submerge it in an ice bath to stop the cooking process.
3
In a separate, spacious bowl, combine the cooked orzo with fresh spinach leaves, diced chicken breast, cherry tomatoes, toasted pine nuts, dried sun tomatoes, and chopped capers.
4
In a separate container, whisk together the balsamic vinegar, olive oil, granulated sugar, chopped fresh parsley, basil leaves, minced garlic, dried oregano, salt, and pepper until well combined.
5
Pour the dressing over the salad mixture and gently toss everything together to coat the ingredients evenly.
6
Stop by sprinkling shaved Parmesan cheese over the salad and serve immediately.