Four6-ouncechicken breasts(grilled, cooled and thinly sliced)
½cuppine nuts,toasted
¼cupsliced black olives
3tablespoonscapers,drained and rinsed
6ouncesbaby spinach leaves
1cupcooked orzo(drained, rinsed and cooled to room temperature)
Instructions
PREPARE THE VINAIGRETTE:
In a small bowl whisk together the lemon juice, mustard, and garlic. Slowly add oil in a steady stream, whisking to emulsify. Stir in the cheese. Season to taste with kosher salt and freshly ground black pepper.
PREPARE THE SALAD:
In a large salad bowl, toss together the sliced chicken, pine nuts, black olives, capers, baby spinach, and orzo. Add the vinaigrette to taste and gently toss to coat. Serve immediately.