Ingredients
Equipment
Method
- In a small bowl whisk together the lemon juice, Dijon mustard, and garlic. Slowly add olive oil in a steady stream, whisking to emulsify. Stir in the Parmesan cheese. Season to taste with kosher salt and freshly ground black pepper.
- In a large salad bowl, toss together the sliced chicken, pine nuts, black olives, capers, baby spinach, and orzo. Add the vinaigrette to taste and gently toss to coat. Serve immediately.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to two days, but keep the dressing separate to maintain texture.
- Freezing: I don’t recommend freezing this salad, as the fresh ingredients won’t retain their quality once thawed.
- Pairing: This salad pairs beautifully with garlic bread or a light soup for a complete meal.
- Customize: Feel free to add in your favorite vegetables or proteins, like grilled shrimp or roasted bell peppers.
- Make Ahead: You can prepare the dressing and other ingredients in advance. Just combine them shortly before serving for freshness!
