LEMON CHICKEN AND ORZO SALAD
Ingredients
1 container baby spinach (142 g size)
1 clove garlic, finely minced
1 lemon, zest and juice
1/4 cup canola oil
1 cup dried orzo pasta
1/4 cup pine nuts
1 small handful fresh mint, chopped
1/2 English cucumber, chopped
1/4 cup Kalamata olives, pitted and chopped
1 can chickpeas, rinsed and drained (541 mL size)
1/2 cup crumbled Chevre goat cheese
2 cups cooked chicken, cut into small bite size pieces
salt and fresh ground pepper to taste|1 container baby spinach (142 g size)
1 clove garlic, finely minced
1 lemon, zest and juice
1/4 cup canola oil
1 cup dried orzo pasta
1/4 cup pine nuts
1 small handful fresh mint, chopped
1/2 English cucumber, chopped
1/4 cup Kalamata olives, pitted and chopped
1 can chickpeas, rinsed and drained (541 mL size)
1/2 cup crumbled Chevre goat cheese
2 cups cooked chicken, cut into small bite size pieces
salt and fresh ground pepper to taste
Preparation
In a large bowl, combine spinach, garlic, lemon juice and zest, and canola oil. Using a hand blender, blend until smooth.
Bring a medium pot of water to a boil. Salt generously and cook orzo following package directions (about 8 minutes). Drain, rinse in cold water, drain again and add to the spinach mixture. Toss gently until well mixed.
Lightly toast the pine-nuts in a small skillet over medium heat. Watch them closely, or they will burn.
Add the toasted pine-nuts and the remaining ingredients to the orzo and gently toss. Season with salt and pepper to taste.
Serve at room temperature.
Variation: for a gluten-free version, use cooked brown rice or quinoa instead of the orzo.
|In a large bowl, combine spinach, garlic, lemon juice and zest, and canola oil. Using a hand blender, blend until smooth.
Bring a medium pot of water to a boil. Salt generously and cook orzo following package directions (about 8 minutes). Drain, rinse in cold water, drain again and add to the spinach mixture. Toss gently until well mixed.
Lightly toast the pine-nuts in a small skillet over medium heat. Watch them closely, or they will burn.
Add the toasted pine-nuts and the remaining ingredients to the orzo and gently toss. Season with salt and pepper to taste.
Serve at room temperature.
Variation: for a gluten-free version, use cooked brown rice or quinoa instead of the orzo.
