Chicken Florentine Salad with Orzo Pasta

This hearty salad is a delicious meal that will fill any tummy! Serve as a main course and everyone will be pleased! Has pleased my friends and family time and time again!

INGRIDIENT

2 cups orzo pasta

2 (10 ounce) packages baby spinach

3 cups chopped grilled chicken

2 roma tomatoes, diced

½ cup pine nuts

¼ cup chopped sun-dried tomatoes

2 tablespoons capers, or to taste (Optional)

1 cup balsamic vinegar

⅓ cup olive oil

¼ cup white sugar

2 tablespoons dried parsley

2 teaspoons dried basil

2 cloves garlic, pressed

1 teaspoon dried oregano

1 teaspoon salt

freshly ground black pepper to taste

¼ cup freshly grated Parmesan cheese, or to taste

DIRECTION

Step: 1

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water.

Step: 2

Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.

Step: 3

Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.

NUTRITION FACT

Per Serving: 488 calories; protein 27g; carbohydrates 54.4g; fat 19.1g; cholesterol 41.6mg; sodium 529.9mg.

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