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Close-up shoot of a white bowl with orzo salad
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5 from 1 vote

Chicken Spinach Orzo Salad with Dijon Mustard Dressing

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.

Prep Time5 minutes
Cook Time20 minutes
Course: Salad
Cuisine: International
Servings: 4 people
Calories: 520kcal

Ingredients

  • 1 cup orzo
  • 2 chicken breasts
  • 1 cup fresh baby spinach
  • 1 cup cubed feta cheese

For the dijon mustard dressing

  • ¼ cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon cider vinegar
  • salt and pepper to taste

To season the chicken

  • 1 teaspoon olive oil
  • 1 teaspoon garlic granules
  • 1 teaspoon paprika
  • salt and pepper to taste

Instructions

  • 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.
  • Serve cold.

Nutrition

Calories: 520kcal | Carbohydrates: 35g | Protein: 35g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 106mg | Sodium: 573mg | Potassium: 589mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1180IU | Vitamin C: 5mg | Calcium: 206mg | Iron: 1.5mg