Chicken Florentine Salad with Lemon- Parmesan Vinaigrette

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A delicious, main-dish salad choice…

Chicken Florentine Salad w/ Lemon-Parmesan Vinaigrette

Yield: 4 servings

Prep Time: 20 min


VINAIGRETTE (makes about 1/3 cup)
2 Tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/2 small clove garlic, minced
1/4 cup extra-virgin olive oil
1 Tablespoon finely shredded Parmesan cheese

4 breasts skinless boneless chicken, grilled, cooled & thinly sliced
1/2 cup pine nuts, toasted
1/4 cup sliced black olives
3 Tablespoons capers, drained and rinsed
6 ounces baby spinach leaves
1 cup cooked orzo, drained, rinsed and cooled to room temperature


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.

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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