Picture of Nancy Bordeleau

A recipe from Nancy Bordeleau Cinq Fourchettes

Warm Orzo and Chicken Salad with Spinach

  • 4 servings

Difficulty: Easy

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  1. Bring stock to a boil.
  2. Cook orzo 5 to 7 minutes (per instructions on package).
  3. Meanwhile, heat the oil in a saucepan.
  4. Add chicken and cook a few minutes until no longer pink.
  5. Add the garlic and cook for 1 minute.
  6. Drain orzo (if desired, reserve stock to make soup).
  7. Add orzo and spinach to chicken.
  8. Cook until spinach is wilted, stirring occasionally.
  9. Add Parmesan and stir until melted.
  10. Salt and pepper to taste.
  11. Serve and garnish with filberts for a nice crunch.
  12. Enjoy as is or brighten it up with a squeeze of fresh lemon juice.
You can also use

Boneless chicken thighs