Chicken & Orzo Salad


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Basil Pesto or purchased pesto, cup (5 fl oz/160 ml)
  • White wine vinegar, 2 tablespoons
  • Salt and freshly ground pepper
  • Olive oil, 3 tablespoons
  • Orzo pasta, ¾ lb (375 g)
  • Classic Roast Chicken or rotisserie chicken, cups (1 lb/500 g) shredded meat
  • Cherry tomatoes, ½ lb (250 g), halved
  • Baby spinach, 6 cups (6 oz/185 g)


  • Make the vinaigrette

    In a large bowl, whisk together the pesto, vinegar, ¼ teaspoon salt, and a pinch of pepper. Gradually whisk in the oil until well blended.

  • Cook the orzo

    Bring a large pot of water to a boil. Add 2 tablespoons salt and the orzo. Cook, stirring occasionally to prevent sticking, until the pasta is al dente, according to the package directions. Drain, rinse under cold running water, and drain again. Add the orzo to the vinaigrette and toss to coat evenly.

  • Assemble the salad

    Add the chicken, tomatoes, and spinach to the orzo, toss gently to combine, and serve.