Chicken & Orzo Salad
This vibrant salad combines flavorful pesto vinaigrette with tender orzo pasta, shredded chicken, juicy cherry tomatoes, and fresh baby spinach. The zesty vinaigrette ties all the ingredients together, creating a light and satisfying dish that is perfect for lunch or a light dinner.
— Constant Cookbook
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
Instructions
- <b>Make the vinaigrette</b>
- In a large bowl, whisk together the pesto, vinegar, the 1/4 tsp. salt and the pepper. Gradually whisk in the olive oil until smooth.
- <b>Cook the orzo</b>
- 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.
- <b>Assemble the salad</b>
- 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, <I>Salad,</I> by Brigit L. Binns (Oxmoor House, 2007).
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