Save on Pinterest

Double-Duty Chicken & Feta Spinach Salad

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


  • 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


  • Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well.
  • 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.
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.
Nutrition Facts
1-1/3 cups: 531 calories, 26g fat (6g saturated fat), 68mg cholesterol, 627mg sodium, 44g carbohydrate (3g sugars, 4g fiber), 29g protein.

Recommended Video