Spinach Orzo Chicken Salad with Goat Cheese

Name: Spinach Orzo Chicken Salad with Goat Cheese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup orzo; 1 chicken breast; 3 cups spinach; 1/2 cup red bell pepper; 1/4 cup green onion; 1 cup cherry tomatoes; 2 tablespoons basil; 2 ounces goat cheese; 2 tablespoons champagne vinegar; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1 tablespoon olive oil; kosher salt; black pepper

User Reviews

4.4

82 reviews

Good

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
245 kcal
Course
Main Course, Salad
Cuisine
American

Spinach Orzo Chicken Salad with Goat Cheese

Lindsey Herring

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This Spinach Orzo Chicken Salad with Goat Cheese combines tender chicken breast, baby spinach, and roasted red bell pepper with bite-sized orzo pasta. Fresh cherry tomatoes and green onions add brightness, while crumbled goat cheese introduces a creamy tang to the mix. Tossed in a lightly sweetened champagne vinegar vinaigrette with Dijon mustard and honey, the salad balances rich and fresh flavors, making it a satisfying option for lunch or a light dinner.

Description

Spinach Orzo Chicken Salad with Goat Cheese features cooked orzo pasta mixed with diced chicken breast and fresh baby spinach. The salad is complemented by roasted red bell pepper pieces, sliced green onions, and halved cherry tomatoes for varied textures and natural sweetness. Crumbled goat cheese adds a creamy, slightly tangy element that contrasts nicely with the fresh vegetables. A homemade vinaigrette, combining champagne vinegar, Dijon mustard, honey, and olive oil, provides a subtle, sweet tang that ties the ingredients together without overpowering them.

The salad is an assembly of cooked and fresh ingredients, allowing the orzo to carry the flavors while the vinaigrette coats the mix evenly. Its combination of protein, greens, and pasta creates a balanced dish suitable for a stand-alone meal or as a side salad.

For serving, the salad can be chilled or served at room temperature, offering flexibility for meal prep or gatherings. Variations can include swapping whole wheat orzo for regular orzo without significantly altering the texture or flavor.

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Ingredients

Servings

Salad

1 cup orzo
1 chicken breast diced, cooked
3 cups spinach chopped, baby
1/2 cup red bell pepper diced, roasted
1/4 cup green onion sliced
1 cup cherry tomatoes halved
2 tablespoons basil chopped, fresh
2 ounces goat cheese crumbled

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 fresh ground, to taste
black pepper fresh ground, to taste

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Instructions

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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 whole wheat orzo is not available, regular orzo can be substituted with similar results.
The vinaigrette ingredients can be adjusted for sweetness or acidity to suit personal taste.
The salad is best served fresh but can be refrigerated for later use, with a brief toss before serving to redistribute dressing.

Nutrition Information

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Calories 245kcal (12%) Carbohydrates 26g (9%) Protein 16g (32%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g (29%) Cholesterol 32mg (11%) Sodium 211mg (9%) Fiber 2g (8%) Sugar 7g (14%)