Chicken and Orzo Salad

Total Time
20mins
Prep 10 mins
Cook 10 mins

This is a delicious summer salad that was in our local paper food section this week. They give credit to Williams-Sonoma Food Made Fast: Salad. Regardless, it is delicious! I used homemade pesto and only added half the baby spinach as it was plenty. I would probably cut the spinach into ribbons next time as it was a little awkward eating the whole leaves.

Ingredients Nutrition

Directions

  1. In the bowl in which you will serve the salad, whisk together the pesto, vinegar, salt and pepper. Gradually whisk in oil until smooth. Set aside.
  2. Bring a large pot of water to a boil Add 2 T. salt and the orzo. Cook, stirring occasionally until done. About 9 minutes. follow package directions.
  3. Drain, rinse under cold water and drain again.
  4. Add to bowl with vinaigrette and toss to coat.
  5. Add chicken, tomatoes and spinach leaves.
  6. Toss to combine and serve.
  7. Note: This says 4 servings but they are very generous servings.
Most Helpful

5 5

This is a WOW recipe! It can be fixed so many ways. True to the Zaar tradition I "messed with it" a little. I used Mirj's sun dried tomatoes instead of fresh, chopped the spinach in the food processor used homemade spinach and basil pesto and sliced some kalamata olives to mix in also. I made it in the morning and chilled it until supper time and served it with some french bread and fresh fruit - it was delicious! This is a "doer again" as my husband says. Thanks, Carole in Orlando

Excellent! I'll use a little less olive oil next time, but this is a repeat recipe. Don't skimp on the tomatoes, they are critical. Thank you!