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Chicken and Orzo Pasta Salad with Parmesan-Peppercorn Vinaigrette
Prep/Cook Time: 15 Minutes
Servings: 4
Average Rating: Star Star Star Star Star
Featuring:

PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.)

Ingredients

1 package PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.)
   Alternate Perdue Products:
1/4 cup pine nuts
1/2 cup halved, pitted Kalamata olives
1/2 cup coarsely chopped red onion
1 tablespoon small (nonpareil) capers, drained and rinsed
Salt to taste
6 cups salad spinach, stems removed
Freshly shredded Parmesan cheese for garnish
For the Pasta
1 cup orzo
For the Vinaigrette
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon finely chopped garlic
1/2 cup finely shredded Parmesan cheese
1/2 teaspoon coarsely ground pepper, or to taste

Instructions

  1. Cook the orzo according to package instructions.
  2. Toast the pine nuts on the stovetop in a dry skillet over medium heat, stirring or tossing for 3 to 4 minutes or until golden brown.
  3. To prepare the vinaigrette, whisk together the olive oil, lemon juice, mustard, and garlic in a large bowl.  Stir in the Parmesan cheese and pepper.When the orzo is done, drain well.  Rinse with cool water; drain again.  Add to the large bowl. Stir in the pine nuts, chicken, olives, onion, capers, and salt.  Taste and adjust the seasoning.
  4. To serve, arrange the spinach on plates.  Top with the orzo-chicken salad and garnish with Parmesan cheese.

Note

Adapted from a recipe in The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh by Paulette Mitchell.

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