Orzo Salad Recipe With Chicken (Insalata Florentine)
The fresh vegetables, fresh herbs, and freshly grated or shaved parmesan make all the difference in this insalata florentine salad! We get 2-4+ servings from this orzo salad with chicken, depending on if I'm serving it as a side dish at dinner or alone as a quick meal for lunch or a light dinner. DON'T MISS IMPORTANT RECIPE TIPS AND RECIPE FAQs AFTER THIS RECIPE CARD (SCROLL DOWN).
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Salad
Cuisine: American
Servings: 4
Calories: 506kcal
Author: LittleCooksReadingBooks.com
Ingredients
1cupcooked chickendiced
4cupsfresh spinachchopped
3cupsfresh arugulachopped
1/2cupcherry tomatoessliced
1/2cupcooked orzo pasta*cooked al dente according to package directions, drained and cooled
3Tablespoonspine nutstoasted lightly
1/4cupsun dried tomatoeschopped
2Tablespoonscapersrinsed and drained
1/3cupKalamata oliveschopped
1/4cupgreen oliveschopped
3Tablespoonslemon juicejuice from 1 lemon
1teaspoonDijon mustard
1/4cupolive oil
1/2teaspoonof honey
1Tablespoongarlicminced
1Tablespoonfresh basilchopped
Fresh parmesan cheeseshaved or grated
Salt and pepperto taste
Instructions
In a medium bowl, whisk together the ingredients for the salad dressing: lemon juice, mustard, honey, garlic, basil, and olive oil. Salt and pepper, to taste. (NOTE: Olives and capers are salty, so go light on the salt.) Set aside.
Toss remaining salad ingredients together.
Pour dressing over salad and toss again.
Top with pepper and more fresh shaved parmesan. Serve immediately.
Store in an airtight container and store in the refrigerator for up to 3 days.
Notes
*If I'm making this orzo pasta salad as its own meal (and not as a side), I make 1 cup of orzo pasta instead of 1/2 cup.The dressing is very easy to double or triple if you want to make a larger salad for a crowd.