Caprese Orzo Salad
This Caprese orzo salad is easy to make and perfect for a no-cook lunch option!
Servings: 5 servings
Ingredients
For the salad:
- 1 1/2 cups dried orzo* we used this one to make it gluten-free
- 1 tablespoon extra-virgin olive oil
- 4 cups diced or shredded chicken from one rotisserie chicken or about 2 pounds of cooked chicken breast
- 8 cups baby spinach
- 2 cups cherry tomatoes sliced in half (about 1 pint)
- 1 cup pearl mozzarella
- 1/2 cup fresh basil thinly sliced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
For the balsamic vinaigrette:
- 3 tablespoons balsamic vinegar
- 2 teaspoons honey optional
- 2 teaspoons dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Instructions
- Cook the orzo according to package instructions, then drain, toss with one tablespoon olive oil, and let cool.
- Add the orzo, chicken, spinach, cherry tomatoes, mozzarella, and basil to a large bowl and toss to combine.
- Make the balsamic vinaigrette: add all of the vinaigrette ingredients to a mason jar, then secure the lid and shake the bottle vigorously for about 10 seconds, until combined.
- If eating immediately, pour the vinaigrette over the salad and toss to combine. If prepping ahead for the week, leave the dressing in a separate container and pour over the salad when ready to eat.
Notes
- This salad will keep for up to 5 days in the refrigerator.
- You may also use 4 cups cooked quinoa in place of the orzo, or 4 cups of cauliflower rice for a low-carb option!
Nutrition
Calories: 563kcal | Carbohydrates: 42g | Protein: 46g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 102mg | Sodium: 518mg | Potassium: 810mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4945IU | Vitamin C: 28mg | Calcium: 161mg | Iron: 4mg