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Orzo & Spinach Chicken Salad.... or skip the chick and go ve
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Brief Description
Hearty summer salad with quick cooked chicken breast and lots of raw veg.... Great for a hot summer day. If you prefer meatless, skip the chick and add more veg or I bet a thickly sliced roasted portabella mushroom would be great in place of the meat!
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Main Ingredient
orzo, spinach, chicken, grapes, parmesan cheese
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Category: Main Dish
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
Quick & Easy Vegetarian Picnic Make-Ahead Heart-Healthy Party Baby Shower
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Notes:
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Posted By: frugalmom
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Posted On: Sep 17, 2013
Number of Servings:
Ingredients:
- 1 pounds - chicken breast
- 1 tablespoons - expeller pressed canola oil
- 1 cups - dry whole wheat orzo
- 2 tablespoons - Extra virgin olive oil
- 2 cups - baby spinach (I just grab a huge handful)
- 1 1/2 cups - red grapes
- 1/2 cups - celery
- 1/4 cups - green onion
- 1/4 cups - parmesan cheese
- 1/2 - lemon
- 1/4 teaspoons - salt
- 1/4 teaspoons - pepper
- 1/4 cups - pistachios
Directions:
For Chicken:
Preaheat oven to 350. Line cookie sheet with parchment paper.
Coat chicken with a little expeller pressed canola oil (I use a basting brush and rub the oil on), salt and pepper, roast for 15 min.
After chicken has cooked, slice it into thin strips for topping over salad.
For Orzo:
Fill up a medium sauce pan half way with boiling water (Pre-boil water in kettle to reduce time), add orzo, a pinch of salt and boil for 8-10 minutes until al dente. Drain in a colander and drizzle on 1 TBS olive oil.
Bring it all together now:
In a medium bowl, mix the orzo with spinach, celery and green onion. I like the veggies to soften up and the spinach to wilt a bit when they are mixed with the warm orzo. Allow to cool for a couple minutes and add the grapes, parmesan cheese, lemon juice, salt and pepper.
Top salad with crunchy pistachios and arrange grilled chicken slices over top of salad so it looks all fancy!
Eat immediately, or allow to chill until ready to serve.
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