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chicken florentine salad with parmesan lemon vinagrette

by Joan

Chicken
Ingredients
  • •Vinagrette (makes 1/3 cup)
  • •2 Tablespoons lemon juice
  • •1 tsp Dijon mustard
  • •1/2 small garlic clove, mash to a paste
  • •1/4 cup xtra virgen olive oil
  • •1 Tablespoon finely shredded Parmesan
  • • salt and pepper
  • • SALAD
  • •4 skinless, boneless chicken breasts, grill, cool
  • •1/2 cup pine nuts, toasted
  • •1/4 cup sliced black olives (canned)
  • •3 Tablespoons capers, drain, rinse
  • •1 6 oz bag baby spinach
  • •1 cup cooked orzo, cool to room temp
Steps
  1. 1. Vinagrette. Whisk together lemon juice, mustard and garlic. Slowly add oil in steady stream, whisking to emulsify. stir in cheese. Season to taste with Kosher salt and pepper. Salad
  2. 2. Thinly slice cooled chicken breasts against grain.
  3. 3. In large salad bowl, toss all salad ingredients together. Add vinagrette to taste and gently toss to coat. Serve immediately.
Notes

The lemon Parmesan vinagrette is very good added a little more cheese and made a double batch. I didn't add orzo to salad..put on side..but add some of the vinagrette to orzo.. Salad used endive, added mixed olives from deli, red onion, cherry tomatoes halved

Joan
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