Chicken Florentine Salad with Orzo Pasta

Chicken Florentine Salad with Orzo Pasta

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"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!"

Ingredients

40 m {{adjustedServings}} servings 488 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 54.4g
  • 18%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Mix orzo, spinach, chicken, 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 pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.
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Reviews

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  1. 3 Ratings

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I used arugula rather than spinach (I had everything else on hand), and that was the only major change I made. The olive oil I used was lemon olive oil, and I used leftover beer butt chicken ra...

This was the perfect recipe to use up a few things in the fridge. I used more pasta and less spinach, left out the chicken and made only half the dressing. Very Good.

Made as written except I didn't add the pine nuts. The dressing is very good, although I was the only one who used it. The rest of the gang ate this without.