Chicken Spinach Orzo Salad with Dijon Mustard Dressing, a healthy and filling pasta salad that is ready in well under 30 minutes. The dressing is tangy and works beautifully with the other ingredients. A great recipe for a picnic, or a healthy packed lunch.
Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
Cut the chicken into strips or chunks, add the oil, garlic, paprika, salt and pepper and toss well.
Transfer to a baking tray and bake for 15-20 minutes until cooked through.
Leave to cool.
Meanwhile cook the orzo according to the packet intructions.
When ready, drain, rinse with cold water, add a splash of olive oil, and set aside.
To make the dressing, combine all the ingredients into a glass or mason jar, close it with a lid, and shake the jar well.
In a large bow, add the cooled orzo, chicken pieces, chopped spinach, feta and dressing.
Mix well to combine, and chill for about one hour.