Chicken & Orzo Salad
Ingredients
- 2/3 cup pesto
- 2 Tbs. white wine vinegar
- 1/4 tsp. plus 2 Tbs. salt
- Pinch of freshly ground pepper
- 3 Tbs. olive oil
- 3/4 lb. orzo pasta
- 2 1/2 cups shredded cooked chicken
- 1/2 lb. cherry tomatoes, halved
- 6 oz. baby spinach
Directions
Make the vinaigretteIn a large bowl, whisk together the pesto, vinegar, the 1/4 tsp. salt and the pepper. Gradually whisk in the olive oil until smooth.
Cook the orzo
Bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the orzo. Cook, stirring occasionally to prevent sticking, until the pasta is al dente, according to the package instructions. Drain, rinse under cold running water and drain again. Add the orzo to the vinaigrette and toss to coat evenly.
Assemble the salad
Add the chicken, tomatoes and spinach to the orzo and toss gently to combine, then serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).
Related Items
Rated 5 out of
5
by
Mlois from
Yummy!
This is a favorite every time I make it. Like others I also use a roasted chicken from the store and it works out perfectly. I personally will only use a regular roasted chicken with no BBQ or other flavoring as the salad doesn't need it.
Date published: 2018-10-07
Rated 5 out of
5
by
melanielovestocook from
Simple, Quick and so Yummy
This is a great weeknight recipe and my toddler loved it. Like the previous reviewer I pick up a BBQ chicken and use that. Delicious and so quick.
Date published: 2018-05-14
Rated 5 out of
5
by
MKelly from
A Family Favorite
This recipe has become a family favorite! To shorten my time in the kitchen I will pick up a roasted chicken from the store and chop it up to put in the salad. Taste yummy warm or cold.
Date published: 2013-08-04