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A light and delicious
one-dish meal...
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VINAIGRETTE (makes
about 1/3 cup) |
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2 Tbs |
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freshly
squeezed lemon juice |
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1 tsp |
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dijon
mustard |
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½ small |
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clove of
garlic, minced |
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¼ cup |
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extra-virgin
olive oil |
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1 Tbs |
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finely
shredded Parmesan cheese
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SALAD: |
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4 skinless |
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boneless
chicken breasts, grilled, cooled and thinly
sliced against the grain |
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½ cup |
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pine nuts,
toasted |
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¼ cup |
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sliced black
olives |
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3 Tbs |
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capers,
drained and rinsed |
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1 6 ounce |
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bag of baby
spinach |
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1 cup |
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cooked orzo,
drained, rinsed and cool to room temperature |
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1 |
Prepare vinaigrette:
In a small bowl whisk together lemon juice, mustard, and
garlic. Slowly add oil in a steady stream, whisking to
emulsify. Stir in cheese. Season to taste with kosher
salt and freshly ground black pepper. |
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2 |
Prepare salad: In a
large salad bowl, toss together sliced chicken, pine
nuts, black olives, capers, baby spinach, and orzo. Add
vinaigrette to taste and gently toss to coat. Serve
immediately. |
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Servings: 4 |
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