Recipe by EMILIEWASMYEVE
"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!"
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2 (10 ounce) packages
chopped grilled chicken
roma tomatoes, diced
chopped sun-dried tomatoes
capers, or to taste
freshly ground black pepper to taste
freshly grated Parmesan cheese, or to taste
This was the perfect recipe to use up a few things in the fridge. I used more pasta and less spinach, left out the chicken and made only half the dressing. Very Good.
I used arugula rather than spinach (I had everything else on hand), and that was the only major change I made. The olive oil I used was lemon olive oil, and I used leftover beer butt chicken rather than grilled. I toasted the pine nuts (put them in a pan on stovetop in low heat until barely browned). We thought this was delicious. The only thing I would worry about would be that there wasn't enough of that wonderful dressing. I'm not sure because I made such a small batch and we didn't even eat all of that, but I would want a little more dressing than it called for, so maybe a recipe and a half of that? It'd be good on any other salad, so that would work for me! Thanks for a great salad, EMILIEWASMYEVE!
Made as written except I didn't add the pine nuts. The dressing is very good, although I was the only one who used it. The rest of the gang ate this without.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Florentine Salad with Orzo Pasta
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 172
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