Double-Duty Chicken & Feta Spinach Salad Recipe
Double-Duty Chicken & Feta Spinach Salad Recipe photo by Taste of Home
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Double-Duty Chicken & Feta Spinach Salad Recipe

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In my all-purpose salad, you can change up the pasta, nuts and cheese. If you have tomatoes, leftover turkey or a fresh lemon to squeeze, go for it. —Donna Bardocz, Howell, Michigan
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 1-1/2 cups uncooked orzo pasta (about 8 ounces)
  • 5 ounces fresh baby spinach (about 6 cups), finely chopped
  • 4 reserved chicken thighs from Double-Duty Chicken with Olives & Artichokes, shredded, or 1-1/2 cups any shredded cooked chicken
  • 1 cup crumbled feta cheese
  • 3/4 cup sliced almonds, toasted
  • 1/3 cup finely chopped red onion
  • 1/4 cup chicken broth
  • 1/4 cup olive oil
  • 1 tablespoon minced fresh basil or 3/4 teaspoon dried basil
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper

Nutritional Facts

1-1/3 cups: 531 calories, 26g fat (6g saturated fat), 68mg cholesterol, 627mg sodium, 44g carbohydrate (3g sugars, 4g fiber), 29g protein.


  1. Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well.
  2. In a large bowl, combine spinach, orzo, chicken, cheese, almonds and onion. In a small bowl, whisk remaining ingredients until blended; add to salad and toss gently to combine. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Double-Duty Chicken & Feta Spinach Salad in Simple & Delicious June/July 2016

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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