Chicken Florentine Salad
My sister gave me a copy of Simply Salads: More than 100 Creative Recipes You Can Make in Minutes from Prepackaged Greens
I made a really good salad with barbecued chicken, buttermilk ranch dressing, and a corn and black bean salsa–but I forgot to take a picture. I’ve gotten out of blogging habits during this hiatus.
I hesitated because it seemed odd to have the orzo in the salad but it was really delicious! And the small bit of leftover salad was great the next day for lunch. It would also be good with leftover grilled chicken.
Chicken Florentine Salad
Ingredients
Lemon-Parmesan Vinaigrette
- 2 Tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1/4 cup olive oil
- 1 Tablespoon finely shredded Parmesan
- salt and pepper to taste
For the Salad
- 1/2 cup toasted pine nuts
- 1/4 cup sliced black olives
- 3 Tablespoons capers, rinsed and drained
- 6 ounces baby spinach leaves
- 1 cup cooked orzo, rinsed, drained and cooled
- 4 boneless, skinless chicken breasts
Instructions
- Cook the orzo, drain and set aside to cool.
- Toast the pine nuts.
- Mix up the salad dressing and set aside.
- Grill the chicken breasts over medium-low heat until done. (I sprinkled mine with Penzey's Ruth Ann's Muskego Ave Chicken and Fish Seasoning, which was great. Otherwise just salt and pepper is good, too.)
- Mix all the salad ingredients in a large bowl, add the dressing and toss to coat, then serve.
Leave a Reply