• Chicken Orzo Artichoke Salad

    by Dorothy Reinhold on September 22, 2011

    Print This Post Print This Post Chicken Orzo Artichoke Salad

    Grab one of those cooked supermarket chickens, a little basket of cherry or sweet grape tomatoes, a small jar of marinated artichoke hearts, and go to town on this uncomplicated but elegant salad.

    I feel like a lady who lunches when I eat it, but it’s not fussy; my whole family enjoys it.

    I make it ahead of time and pull it out for cool dinners on these warm Southern California evenings. We’ve eaten it for sit-down weekend lunches, but it would also be perfectly lovely on a brunch table; it serves easily.

    It is also great as leftovers a day or two later, should you be so lucky as to have leftovers. Not at this house.

    Recipe: Chicken Orzo Artichoke Salad

    Summary: A simple, refreshing chicken orzo salad with Mediterranean flavors is an elegant warm-weather dinner over a bed of fresh spinach. Fruit salad alongside completes the meal.


    • 3 cups diced cooked chicken
    • 1/2 cup orzo pasta, cooked according to package directions
    • 1 cup cherry or sweet grape tomatoes, halved
    • 3 green onions, thinly sliced
    • 2 tablespoons chopped fresh Italian parsley
    • 1 (6-ounce) jar marinated artichoke hearts, drained and chopped

    • Dressing:
    • 6 tablespoons olive oil
    • 3 tablespoons white wine vinegar
    • 1 1/2 teaspoons lemon juice
    • 1 1/2 teaspoons Dijon mustard
    • Salt and pepper to taste

    • For serving: Fresh spinach, cut into a chiffonade
    • Garnishes: halved Kalamata olives, grated Parmesan cheese, shredded fresh basil


    1. Using an immersion blender or a whisk, in a small bowl whisk together all dressing ingredients; season with salt and pepper.
    2. In a large mixing bowl, combine the chicken, cooked orzo, tomatoes, green onions, parsley and artichoke hearts; toss with dressing to combine.
    3. Taste and season salad with salt and pepper to suit.
    4. Serve salad over a bed of fresh spinach cut into a chiffonade (very thin strips).
    5. Half our tasters preferred the salad as-is, and half liked it with optional garnishes, ranging from pitted and halved Kalamata olives to grated Parmesan and fresh basil shreds. Suit yourself.

    Quick notes

    Adapted from a recipe at Crisco.com. They wanted to use their vegetable oil, but this one screams for olive oil!

    Preparation time: 20 minute(s)

    Cooking time: 10 minute(s) (for orzo)

    Number of servings (yield): 4

    Culinary tradition: Italian

    My rating 5 stars:  ★★★★★ 1 review(s)

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