Let’s be honest: most salads are sad. They’re a pile of lettuce with a few sad tomatoes, and you leave lunch feeling like you just ate a plate of air.
THIS IS NOT THAT SALAD.
This is the salad that makes you the lunch hero. It’s packed with protein, full of textures (creamy goat cheese! crunchy pine nuts! tender orzo!), and tossed in a vinaigrette so good you’ll want to drink it. The whole thing comes together while the pasta cooks.
I make a massive bowl of this on Sunday and eat it for lunch all week. It holds up beautifully. You look very put-together at your desk. Nobody needs to know it took fifteen minutes. Your secret is safe with me.
Serve It Warm, Cold, or Room Temp?
Skip the oven, skip the microwave. This salad plays its own temperature game.
- Room temp reigns supreme (flavors meld, spinach stays perky, pine nuts keep their CRUNCH)… it’s the goldilocks zone.
- Cold works too, just pull it from the fridge 15 minutes before serving so the olive oil loosens up.
- Warm is a NO GO. Spinach wilts. Goat cheese turns to mush. Pine nuts go soft. Tragedy.
How to Cook Chicken for This Salad
You’ve got OPTIONS here (pan-seared, poached, baked, or grilled)…. but for 1 1/2 cups of tender, shreddable chicken breast, baking wins for ease and even cooking. Preheat your oven to 375°F.
Pound the chicken to even thickness (*about 3/4 inch*) so it cooks uniformly. Brush with olive oil, then season LIBERALLY with salt and pepper. A little garlic powder never hurt anybody! Bake for 18-22 minutes until the internal temperature hits 165°F on an instant-read thermometer.
Let it REST for 5 minutes before shredding (*keeps those juices locked in!*)…. use two forks to pull it apart into bite-sized pieces. Cool it completely before adding to the salad so it doesn’t wilt that beautiful spinach!
Make-Ahead & Storage Tips
- VINAIGRETTE FIRST: Whip it up 5 days ahead in a jar! The garlic mellows… the flavors get deeper. Whisk before pouring.
- ORZO AHEAD: Cook, rinse, and toss with a tiny drizzle of oil. Stash in the fridge up to 3 days (sealed tight!).
- HOLD THE GREENS: Skip dressing the spinach and tomatoes until serving. Dressed salad wilts FAST.
- PINE NUTS LAST: Scatter right before serving, always! They go soft in the fridge and stay there (no crunch, no fun).
- LEFTOVERS: Undressed components keep 2 days in separate containers. After dressing, you’ve got 24 hours MAX.
Recipes Like This One
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- Feta Greek Quinoa Salad
- High Protein Greek Pasta Salad
- Delicious Greek Chicken Hummus Bowl
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: Chop and Prep Ingredients
- 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: Boil the Pasta
- 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: Whisk the Champagne 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: Combine the Salad Base
- 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: Toss and Garnish
- 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
Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- 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.