Spinach Orzo Chicken Salad with Goat Cheese
Spinach Orzo Chicken Salad with Goat Cheese is light, fresh and perfect for an easy weeknight dinner! It's also a great side dish to bring to your next barbecue or picnic!
Servings: 4 servings
Ingredients
Salad
- 1 cup uncooked orzo
- 1 cooked chicken breast, diced
- 3 cups baby spinach, chopped
- 1/2 cup roasted red pepper, diced
- 1/4 cup sliced green onion
- 1 cup cherry tomatoes, halved
- 2 tablespoons chopped fresh basil
- 2 ounces crumbled goat cheese
Vinaigrette
- 2 tablespoons champagne vinegar, white wine or red wine vinegar as an alternate
- 1 tablespoon dijon mustard
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil
- Kosher salt and fresh ground black pepper to taste
Instructions
- Cook the orzo according to the package directions omitting any oil it calls for. Rinse and drain the cooked orzo in cold water and put it in a large serving bowl. Add in the remaining salad ingredients and toss together.
- In a small bowl combine all of the vinaigrette ingredients, whisk together, then pour over the salad. Stir until everything is coated in the vinaigrette. Taste for seasoning, then serve.
Notes
If you can't find whole wheat orzo you can use regular orzo in it's place.
Recipe was slightly adapted from Cooking Light
Nutrition
Calories: 245kcal | Carbohydrates: 26g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 211mg | Fiber: 2g | Sugar: 7g