Simple Spinach Orzo Chicken Salad

If you ask me, orzo salads are one of the best ways to use up leftover chicken.

This colorful main dish salad brings together tender pasta, fresh vegetables, and tangy goat cheese in every bite. Sweet cherry tomatoes and crisp red peppers mix with peppery spinach and a simple champagne vinaigrette.

It’s tossed with shredded chicken breast and finished with creamy goat cheese and toasted pine nuts for a bit of crunch. Fresh basil and green onions give it a bright, summery flavor that works any time of year.

It’s a filling lunch or light dinner that comes together in about 30 minutes, perfect for meal prep or a quick weeknight supper.

What Kind of Orzo Should I Use?

Regular white orzo is what most people reach for and it works perfectly in this salad, giving you that classic pasta texture. If you want to add some extra nutrition, whole wheat orzo is a great option that adds a slightly nutty flavor and more fiber to the dish. You can also find orzo made from chickpeas or lentils at most grocery stores now, which is perfect if you’re looking for a gluten-free option or want to bump up the protein. Just keep in mind that alternative grain orzo might have a slightly different texture and may need a minute or two less cooking time, so check the package directions and taste as you go.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients:

• Orzo: You can swap orzo for other small pasta shapes like ditalini, small shells, or even couscous. Cook according to package directions and use the same amount.
• Chicken breast: Rotisserie chicken works great here and saves time. You can also use leftover grilled chicken, turkey, or even canned tuna for a different protein option.
• Baby spinach: Arugula, mixed greens, or chopped kale all work well. If using kale, massage it with a bit of olive oil first to soften the leaves.
• Goat cheese: Not a fan of goat cheese? Try feta, shredded mozzarella, or even diced fresh mozzarella instead. Each brings a different flavor but all work nicely.
• Champagne vinegar: White wine vinegar or red wine vinegar both make good substitutes, as mentioned in the recipe. Apple cider vinegar works too if that’s what you have on hand.
• Roasted red pepper: Fresh bell peppers (any color) can replace roasted ones, though you’ll miss that smoky flavor. Sun-dried tomatoes are another tasty option.

Watch Out for These Mistakes While Cooking

The biggest mistake when making orzo salad is not rinsing the cooked orzo in cold water, which stops the cooking process and prevents it from turning into a gummy, clumpy mess.

Timing matters too – if you add the vinaigrette while the orzo is still warm, it’ll absorb too much dressing and leave your salad dry, so make sure everything is completely cooled before mixing.

To keep your spinach from wilting and looking sad, toss it in right before serving rather than letting it sit in the dressed salad for hours.

One more tip: don’t skimp on seasoning at the end, since orzo needs a good amount of salt and pepper to bring out all the flavors, so taste and adjust before serving.

What to Serve With Spinach Orzo Chicken Salad?

This salad is pretty hearty on its own since it’s got chicken, pasta, and plenty of veggies, but I love serving it with some warm pita bread or naan on the side for scooping. A bowl of hummus or tzatziki makes a great addition if you want to add more Mediterranean vibes to your meal. If you’re feeding a crowd, consider pairing it with some marinated olives, feta cheese cubes, and cucumber slices for a full spread. On cooler days, a simple cup of minestrone or vegetable soup alongside this salad turns it into a really satisfying lunch or dinner.

Storage Instructions

Store: This salad keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get better as they sit together, making it perfect for meal prep. If you’re planning to make it ahead, you might want to wait to add the goat cheese until serving so it stays nice and crumbly.

Make Ahead: You can prep all the ingredients separately and store them in individual containers for up to 2 days. Keep the dressing in a small jar and toss everything together right before eating. This way, the spinach stays crisp and fresh instead of wilting from the dressing.

Serve: This salad is great straight from the fridge, but if you prefer it at room temperature, just let it sit out for about 15 minutes before eating. Give it a good stir before serving since the dressing tends to settle at the bottom.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 35-45 g
• Fat: 22-28 g
• Carbohydrates: 85-100 g

Ingredients

For the salad:

• 1 cup orzo (Barilla recommended for al dente texture)
• 1 1/2 cups chicken breast (cooked and shredded)
• 3 1/2 cups spinach (roughly chopped)
• 1/2 cup red pepper (diced)
• 1/3 cup green onion (sliced)
• 1 cup cherry tomatoes (halved or quartered)
• 3 tbsp fresh basil (chiffonade)
• 3 oz goat cheese (Chavrie recommended)
• 2 tbsp toasted pine nuts

For the vinaigrette:

• 2 tbsp champagne vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 3 tbsp extra virgin olive oil
• 1 clove garlic (minced)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Step 1: Prepare the Mise en Place

• 1/2 cup red pepper
• 1/3 cup green onion
• 1 cup cherry tomatoes
• 3 1/2 cups spinach
• 1 clove garlic
• 3 tbsp fresh basil
• 3 oz goat cheese
• 2 tbsp toasted pine nuts

While the orzo cooks (next step), prepare all your ingredients so assembly is quick and seamless.

Dice the red pepper, slice the green onion, halve or quarter the cherry tomatoes, roughly chop the spinach, and mince the garlic.

Slice the basil into thin ribbons (chiffonade) and crumble or break the goat cheese into small pieces.

Measure out the pine nuts.

This prep work ensures everything comes together smoothly without last-minute chopping.

Step 2: Cook the Orzo

• 1 cup orzo
• salt for pasta water

Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente—usually about 9-10 minutes.

Do not add oil to the water; this helps the dressing coat the pasta better.

Once cooked, drain the orzo in a colander and rinse it briefly with cold water to stop the cooking process and cool it down slightly.

Step 3: Build the Vinaigrette

• 2 tbsp champagne vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 clove garlic, minced
• 3 tbsp extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the champagne vinegar, Dijon mustard, honey, and minced garlic.

Let these flavors meld for a moment, then slowly whisk in the extra virgin olive oil until emulsified.

Season with salt and pepper.

I like to make the dressing while the orzo cools—this timing ensures the warm pasta will absorb the flavors beautifully when combined.

Step 4: Assemble the Salad

• cooled orzo from Step 2
• prepared vegetables and herbs from Step 1
• 1 1/2 cups cooked and shredded chicken breast

In a large bowl, combine the cooled orzo from Step 2 with the prepared vegetables and herbs from Step 1: red pepper, green onion, cherry tomatoes, spinach, and basil.

Add the cooked shredded chicken and crumbled goat cheese.

Toss gently to combine all the components without breaking up the delicate ingredients too much.

Step 5: Dress and Finish

• vinaigrette from Step 3
• 2 tbsp toasted pine nuts

Pour the vinaigrette from Step 3 over the salad and toss gently until everything is evenly coated.

Scatter the toasted pine nuts over the top just before serving—I keep them separate until the last moment so they stay crispy and maintain their textural contrast.

Taste and adjust seasoning if needed with additional salt and pepper.

Simple Spinach Orzo Chicken Salad

Delicious Simple Spinach Orzo Chicken Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 750

Ingredients Method

Ingredients

  

For the salad

• 1 cup orzo (Barilla recommended for al dente texture)
• 1 1/2 cups chicken breast (cooked and shredded)
• 3 1/2 cups spinach (roughly chopped)
• 1/2 cup red pepper (diced)
• 1/3 cup green onion (sliced)
• 1 cup cherry tomatoes (halved or quartered)
• 3 tbsp fresh basil (chiffonade)
• 3 oz goat cheese (Chavrie recommended)
• 2 tbsp toasted pine nuts

For the vinaigrette

• 2 tbsp champagne vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 3 tbsp extra virgin olive oil
• 1 clove garlic (minced)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Method

 

1. While the orzo cooks (next step), prepare all your ingredients so assembly is quick and seamless. Dice the red pepper, slice the green onion, halve or quarter the cherry tomatoes, roughly chop the spinach, and mince the garlic. Slice the basil into thin ribbons (chiffonade) and crumble or break the goat cheese into small pieces. Measure out the pine nuts. This prep work ensures everything comes together smoothly without last-minute chopping.
2. Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente—usually about 9-10 minutes. Do not add oil to the water; this helps the dressing coat the pasta better. Once cooked, drain the orzo in a colander and rinse it briefly with cold water to stop the cooking process and cool it down slightly.
3. In a small bowl, whisk together the champagne vinegar, Dijon mustard, honey, and minced garlic. Let these flavors meld for a moment, then slowly whisk in the extra virgin olive oil until emulsified. Season with salt and pepper. I like to make the dressing while the orzo cools—this timing ensures the warm pasta will absorb the flavors beautifully when combined.
4. In a large bowl, combine the cooled orzo from Step 2 with the prepared vegetables and herbs from Step 1: red pepper, green onion, cherry tomatoes, spinach, and basil. Add the cooked shredded chicken and crumbled goat cheese. Toss gently to combine all the components without breaking up the delicate ingredients too much.
5. Pour the vinaigrette from Step 3 over the salad and toss gently until everything is evenly coated. Scatter the toasted pine nuts over the top just before serving—I keep them separate until the last moment so they stay crispy and maintain their textural contrast. Taste and adjust seasoning if needed with additional salt and pepper.