Chicken Orzo Salad

March 2009
Chicken Orzo Salad

by 4 people

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Makes: 4 servings

Prep: 10 mins

Cook: 25 mins

  • 3/4 cup orzo pasta
  • Salt and pepper
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 pound chicken cutlets
  • 1 10 ounce bag  baby spinach
  • 1 bell pepper, chopped
  • 1 cup pitted kalamata olives
  • 3/4 cup sliced almonds, toasted
  • 3 ounces parmesan cheese, shaved
  1. In a large saucepan of boiling, salted water, cook the orzo until al dente; drain and rinse under cool water. Return to the pot, season with salt and pepper and toss with 1 tablespoon olive oil.
  2. Meanwhile, add 1 tablespoon balsamic vinegar to a shallow dish. Add the chicken, turning to coat, then refrigerate for 10 minutes.
  3. In a large serving bowl, whisk together 3 tablespoons olive oil and the remaining 1 tablespoon balsamic vinegar; season with salt and pepper. Add the spinach, bell pepper and olives; do not toss.
  4. In a medium skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Season the chicken with salt and pepper and cook until browned, about 5 minutes on each side. Let rest for 5 minutes before thinly slicing.
  5. Add the orzo to the salad and toss. Top with the chicken, almonds and shaved Parmesan.
Tip Gear up
  • Use a vegetable peeler to shave cheese.