Salade tiede dorzo au poulet et epinards

In collaboration with
Nancy Bordeleau, Cinq Fourchettes

Breasts Salads
2-4 Portions
15 min Prepping
15 min Cooking
Recipe Easy


On sale
  • 1 tbsp. (15 ml) grapeseed oil
  • 1 1/2 cups (375 ml) orzo
  • 7 cups (1.75 L) chicken stock
  • 4 cloves garlic, finely chopped
  • 6 cups (1.5 L) fresh spinach
  • 1 cup (250 ml) grated Parmesan
  • 1/3 cup (85 ml) filberts, roasted and coarsely chopped
  • 1 lemon
  • Salt and pepper


Click the steps to erase them.

  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.