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Chicken Orzo Artichoke Salad

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 [1]. 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)