Chicken, Orzo, and Spinach Chopped Salad
with feta / balsamic vinaigrette
With a variety of flavors and textures tossed in a tangy vinaigrette, the last bite of this chopped salad is as satisfying as the first.
Smarts: The salad can be served at any temperature, so make it ahead and / or pack leftovers for lunch.
Smarts: The salad can be served at any temperature, so make it ahead and / or pack leftovers for lunch.
Tags
Proteins
Cuisines
Ingredients
Balsamic Vinaigrette:
- Shallots - 1 clove , diced
- Vinegar, balsamic - 1 1/2 Tbsp
- Lemon juice - 2 tsp
- Mustard, Dijon - 1 tsp
- Honey - 2 tsp
- Oil, cooking - 1/4 cup
Chicken, Orzo, and Spinach Chopped Salad:
- Pasta, orzo - 8 oz (sub any small pasta shape)
- Chicken breasts, boneless and skinless - 1 lb , cubed
- Baby spinach - 5 oz , chopped
- Tomatoes, cherry or grape - 1 1/2 cups , halved
- Pine nuts - 1/4 cup (sub pepitas or chopped pecans)
- Oil, cooking - 1 Tbsp
- Vinegar, balsamic - 2 tsp
- Cheese, feta - 4 oz , crumbled
Nutrition Facts
Amount Per Serving
Calories
653
Just a moment...
% Daily Value
Total Fat
33g
51%
Just a moment...
Saturated Fat
8g
39%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
98mg
33%
Just a moment...
Sodium
507mg
21%
Just a moment...
Total Carbohydrate
53g
18%
Just a moment...
Dietary Fiber
4g
15%
Just a moment...
Sugars
9g
Just a moment...
Protein
37g
Just a moment...
Prep
- Cook pasta - Cook pasta according to package directions. (Can be done up to 5 days ahead)
- Make vinaigrette - Dice shallots. Whisk together shallots, vinegar (portion for vinaigrette), lemon juice, mustard, and honey. Add oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)
- Chicken - Slice into cubes. Tenderize with a fork and season with some salt and pepper. (Can be done up to 2 days ahead)
- Spinach / Tomatoes - Prep as directed.
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Make
- Heat a skillet or wok over medium heat. Add nuts to dry pan and cook, stirring constantly, until fragrant and lightly toasted, ~3 minutes. Set aside.
- Return skillet to heat. Add oil (portion for salad) and then chicken to heated oil. Saute until chicken is golden brown and cooked through, 5 to 7 minutes. Add vinegar (portion for salad) and saute, scraping up any browned bits on the bottom of the pan, until vinegar coats chicken, ~1 minute.
- Set chicken aside and let it cool slightly while you prepare the rest of the salad.
- In a large mixing bowl, combine pasta (no need to heat it up if it was prepared ahead), spinach, tomatoes, and crumbled feta. Add vinaigrette and toss salad until dressed to your liking. Add chicken last and toss everything to combine.
- Divide salad between serving plates and top each serving with nuts. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
653
Just a moment...
% Daily Value
Total Fat
33g
51%
Just a moment...
Saturated Fat
8g
39%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
98mg
33%
Just a moment...
Sodium
507mg
21%
Just a moment...
Total Carbohydrate
53g
18%
Just a moment...
Dietary Fiber
4g
15%
Just a moment...
Sugars
9g
Just a moment...
Protein
37g
Just a moment...
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