Chicken With Spinach Tomato Orzo Salad Recipes

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CHICKEN ORZO SALAD



Chicken Orzo Salad image

This chicken orzo salad comes together in under 30 minutes and is made with juicy tomatoes, crisp cucumbers, a tangy lemon vinaigrette, and more!

Provided by Averie Sunshine

Categories     Sides, Salads & Vegetables

Time 25m

Number Of Ingredients 16

12 ounces orzo, cooked according to package directions
2 tablespoons olive oil
about 1.50 pounds thin-sliced boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1 1/2 to 2 cups cherry or grape tomatoes, halved
1 1/2 to 2 cups English cucumbers, diced small
1 cup green onions, sliced into thin rounds (from about 4 to 5 green onions)
2 to 3 tablespoons fresh Italian flat-leaf parsley, finely chopped
2 to 3 tablespoons fresh basil, finely chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon honey, or to taste
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste

Steps:

  • Cook orzo according to package directions. Drain and transfer to a large bowl; set aside.
  • To a large skillet, add 2 tablespoons olive oil, chicken, evenly season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook over medium-high heat for about 5 to 6 minutes, or until chicken is cooked through and lightly golden browned. Stir and flip intermittently to ensure all sides cook evenly. I used thin-sliced chicken breasts which cook quickly. Cooking time will vary based on thickness of chicken. Transfer the chicken and cooking juices to the bowl with the orzo.
  • Add the tomatoes, cucumbers, green onions, parsley, basil, and stir to combine; set aside.
  • To a small bowl, add 3 tablespoons olive oil, lemon juice, apple cider vinegar, honey, 1 teaspoon salt, 1/2 teaspoon pepper, and whisk to combine. Taste vinaigrette and check for seasoning balance; add more salt, honey, lemon juice, etc. to taste.
  • Evenly drizzle the vinaigrette over the orzo bowl, stir to coat evenly, and either serve immediately or cover with plasticwrap and refrigerate before serving.

Nutrition Facts : Calories 480 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 41 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 621 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

CHICKEN FLORENTINE SALAD WITH ORZO PASTA



Chicken Florentine Salad with Orzo Pasta image

This hearty salad is a delicious meal that will fill any tummy! Serve as a main course and everyone will be pleased! Has pleased my friends and family time and time again!

Provided by EMILIEWASMYEVE

Categories     Salad     Pasta Salad     Spinach Pasta Salad

Time 40m

Yield 8

Number Of Ingredients 17

2 cups orzo pasta
2 (10 ounce) packages baby spinach
3 cups chopped grilled chicken
2 roma tomatoes, diced
½ cup pine nuts
¼ cup chopped sun-dried tomatoes
2 tablespoons capers, or to taste
1 cup balsamic vinegar
⅓ cup olive oil
¼ 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
¼ cup freshly grated Parmesan cheese, or to taste

Steps:

  • 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.
  • Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
  • 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.

Nutrition Facts : Calories 488.3 calories, Carbohydrate 54.4 g, Cholesterol 41.6 mg, Fat 19.1 g, Fiber 4.3 g, Protein 27 g, SaturatedFat 3.7 g, Sodium 529.9 mg, Sugar 14.4 g

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