Chicken Florentine Salad with Orzo Pasta
Description
Grilled chicken and orzo pasta are tossed with spinach and a homemade balsamic vinaigrette in this chicken Florentine salad with orzo pasta recipe.
Ingredients
•
2 cups orzo pasta
•
3 cups chopped grilled chicken
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2 (10 ounce) packages baby spinach
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2 roma tomatoes, diced
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1/2 cup pine nuts
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1/4 cup chopped sun-dried tomatoes
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2 tablespoons capers, or to taste
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1 cup balsamic vinegar
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1/3 cup olive oil
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1/4 cup white sugar
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2 tablespoons dried parsley
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2 teaspoons dried basil
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2 cloves garlic, pressed
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1 teaspoon dried oregano
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1 teaspoon salt
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freshly ground black pepper to taste
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1/4 cup freshly grated Parmesan cheese, or to taste
Directions
1
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 11 minutes. Drain and rinse under cold water.
2
Combine orzo, chicken, spinach, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
3
Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and black pepper together in a bowl; drizzle over salad and toss to coat. Sprinkle Parmesan cheese over salad.