Chicken Florentine Salad


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


  • 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.