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Chicken Florentine Salad

Chicken Florentine Salad

The perfect spring dish, Chicken Florentine Salad brings together grilled chicken and fresh greens with a zesty lemon vinaigrette. It’s bright, nutritious, and incredibly satisfying. Make this easy weeknight dinner tonight and watch it become your new favorite!
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 420

Ingredients
  

  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • ½ medium garlic clove minced
  • ¼ cup extra virgin olive oil
  • 1 tablespoon freshly grated Parmesan cheese
  • 4 6-ounce chicken breasts grilled, cooled and thinly sliced
  • ½ cup pine nuts toasted
  • ¼ cup sliced black olives
  • 3 tablespoons capers drained and rinsed
  • 6 ounces baby spinach leaves
  • 1 cup cooked orzo drained, rinsed and cooled to room temperature

Equipment

  • Chef's Knife
  • Grater
  • Whisk
  • Wooden Spoon

Method
 

  1. 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.
  2. 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!