Chicken Orzo Salad

By kimcorcoran

Ingredients

• 3/4 cup orzo pasta
• Salt and Pepper
• 6 Tablespoons extra-virgin olive oil
• 2 Tablespoons balsamic vinegar
• 1 pound chicken cutlets
• One 10 oz. bag baby spinach
• 1 bell pepper, chopped
• 1 cup pitted kalamata olives
• 3/4 cup sliced almonds, toasted
• 3 oz. parmesan cheese, shaved

Preparation

Step 1

1. In a large saucepan of boiling, salted water, cook the orzo until aldente; drain and rise under cool water. Return to the pot, season with salt and papper and toss with 1 tablespoon olive oil.

2. Meanwhile, add 1 Tablespoon balsamic vinegar to a shallow dish. Add the chickenm, turning to coat, then refrigerate for 10 minutes.

3. In a large serving bowl, whisk togather 3 Tablespoons olive oil and the remaining 1 Tablespoon balsamic vinegar; season with salt and pepper. Add the spinach, bell pepper and olives; do not toss.

4. In a medium skillet, heat the remaining 2 Tablespoons olive oil over medium-high heat. Season the chicken with salt and pepper and cook until browned, about 5 minutes on each side. Let rest for 5 minutes before thinly slicing.

5. Add the orzo to the salad and toss. Top with the chicken, almonds and shaved parmesan.