CHICKEN FLORENTINE SALAD WITH ORZO PASTA
This hearty salad is a delicious meal that will fill any tummy! Serve as a main course and everyone will be pleased! Has pleased my friends and family time and time again!
Provided by EMILIEWASMYEVE
Categories Salad Pasta Salad Spinach Pasta Salad
Time 40m
Yield 8
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water.
- Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
- Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.
Nutrition Facts : Calories 488.3 calories, Carbohydrate 54.4 g, Cholesterol 41.6 mg, Fat 19.1 g, Fiber 4.3 g, Protein 27 g, SaturatedFat 3.7 g, Sodium 529.9 mg, Sugar 14.4 g
GREEK CHICKEN AND ORZO PASTA SALAD
Provided by Katie Lee Biegel
Time 1h15m
Yield 8 servings
Number Of Ingredients 25
Steps:
- For the chicken: In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.
- Preheat a grill or grill pan to medium high.
- Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
- For the breadcrumbs: Preheat the oven to 400 degrees F.
- In a medium ovensafe skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Transfer to the oven and toast until golden brown, 3 to 4 minutes.
- For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.
- For the salad: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 8 minutes. Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.
- When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs.
MEDITERRANEAN ORZO CHICKEN SALAD
Steps:
- Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well., In a large bowl, combine pasta, chicken, tomatoes, cheese, olives and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 397 calories, Fat 16g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 407mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 10g fiber), Protein 22g protein. Diabetic Exchanges
CHICKEN-ORZO FLORENTINE
Make and share this Chicken-Orzo Florentine recipe from Food.com.
Provided by weekend cooker
Categories Chicken Breast
Time 55m
Yield 4 chicken plates, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook chicken in boiling water for 15 minutes and reserve broth.
- Cut chicken in bite size pieces, and set aside.
- Pour broth through strainer and cook orzo in remaining broth.
- In a large sprayed skillet, saute mushrooms until tender.
- Remove from heatand stir in chicken, orzo, spinach, soup, mayonnaise, lemon juice,oregeno, and pepper.
- Fold in half the cheese and mix well.
- Spoon into greased 9x13 inch baking dish,and sprinkle with remaining cheeseand breadcrumbs.
- Bake uncovered at 350 degrees for 35 minutes.
Nutrition Facts : Calories 735.8, Fat 34.1, SaturatedFat 14.8, Cholesterol 134.4, Sodium 1540.3, Carbohydrate 53, Fiber 5, Sugar 7.2, Protein 55.4
CHICKEN FLORENTINE SALAD WITH ORZO PASTA
This hearty salad is a delicious meal that will fill any tummy! Serve as a main course and everyone will be pleased! Has pleased my friends and family time and time again!
Provided by EMILIEWASMYEVE
Categories Spinach Pasta Salad
Time 40m
Yield 8
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water.
- Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
- Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.
Nutrition Facts : Calories 488.3 calories, Carbohydrate 54.4 g, Cholesterol 41.6 mg, Fat 19.1 g, Fiber 4.3 g, Protein 27 g, SaturatedFat 3.7 g, Sodium 529.9 mg, Sugar 14.4 g
INSALATA FLORENTINE ROMANO'S MACARONI GRILL COPYCAT
This is the most delicious salad; I just had to figure out how to make it! Light and refreshing, and you could add sliced chicken or flaked salmon for some protein.
Provided by hotdishmama
Categories European
Time 20m
Yield 2 entree servings, 2 serving(s)
Number Of Ingredients 18
Steps:
- Cook pasta according to package directions. While pasta is cooking, combine all salad ingredients in a bowl and toss.
- Drain pasta thoroughly and cool. Add to salad ingredients and toss.
- Whisk lemon juice and zest, mustard, honey, garlic, chives, basil, oil, and salt and pepper.
- Toss dressing with salad, top with shaved parmesan, and serve.
MEDITERRANEAN CHICKEN AND ORZO SALAD
Fresh and flavorful ingredients come together to make this delicious dish!
Provided by Steph Loaiza
Categories Main Course
Time 20m
Number Of Ingredients 15
Steps:
- Cook pasta according to package instructions. Drain and set aside.
- In a small bowl, combine olive oil, vinegar, mustard, garlic powder, oregano, basil, onion powder, salt, and pepper.
- In a large bowl, mix together tomatoes, olives, cucumber, chicken, orzo, and dressing. Top with crumbled feta cheese and enjoy.
Nutrition Facts : Calories 660 kcal, Carbohydrate 47 g, Protein 34 g, Fat 37 g, SaturatedFat 7 g, Cholesterol 85 mg, Sodium 880 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CHICKEN FLORENTINE ROLL-UPS WITH LEMON-THYME ORZO PILAF
A sumptuous stuffing of spinach and soft goat cheese, jeweled with sun-dried tomatoes and basil, is all it takes to turn plain ol' chicken breast into a magnificent craveable main. It pairs perfectly with the lemon-thyme orzo pilaf for a meal that is colorful, elegant, and satisfying.
Provided by Ellie Krieger
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the chicken Florentine roll-ups: Preheat the oven to 400 degrees F.
- Thaw the spinach in the microwave or on the stove as per the directions on the package, then place it in a strainer and squeeze out as much liquid as possible, discarding the liquid.
- Chop the sun-dried tomatoes, grate the Parmesan cheese, and chop the basil, and place them in a medium bowl with 2/3 cup of the spinach, the goat cheese, egg white, 1/8 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir with a fork until well incorporated.
- Spread 3 tablespoons of the filling on the top half of each chicken breast, roll up, and secure with 2 toothpicks. (See Cook's Note.) Sprinkle the chicken rolls with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper.
- Heat the oil in a large ovenproof skillet with a cover over medium-high heat. Brown the chicken rolls until golden, 2 minutes per side. Pour the chicken broth over the rolls, cover, and transfer the skillet to the oven. Bake until the chicken is cooked through, 12 to 14 minutes.
- For the lemon-thyme orzo pilaf: Peel and chop the shallots. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Add the orzo and cook, stirring, for 2 minutes. Add the broth, bring to a boil over high heat, then decrease the heat to medium-low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, 8 to 9 minutes.
- Meanwhile, halve the tomatoes, grate the cheese, chop the thyme, and zest and juice the lemon (1 teaspoon zest and 1 1/2 tablespoons juice). When the orzo is done, stir in the tomatoes, thyme, lemon zest and juice, cheese, salt, and pepper. Cover and let sit off the heat for 5 minutes before serving.
- To serve, drizzle the roll-ups with the liquid from the skillet and serve with the orzo.
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