Chicken Orzo Salad

Chicken Orzo Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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.

Meanwhile, add 1 tablespoon balsamic vinegar to a shallow dish. Add the chicken, turning to coat, then refrigerate for 10 minutes.

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.

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.

Add the orzo to the salad and toss. Top with the chicken, almonds and shaved Parmesan.