Chicken & Orzo Salad from The Weeknight Cook by Brigit Binns
Make the vinaigrette In a large bowl, whisk together the pesto, vinegar, ¼ teaspoon salt, and a pinch of pepper. Gradually whisk in the oil until well blended. Cook the orzo Bring a large pot of...
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Cooking tools:
- Whisk
- Mixing bowl
- Pot
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- Basil Pesto or purchased pesto, ⅔ cup (5 fl oz/160 ml)
- Salt
- freshly ground pepper
- White wine vinegar, 2 tablespoons
- Classic Roast Chicken or rotisserie chicken, 2½ cups (1 lb/500 g) shredded meat
- Orzo pasta, ¾ lb (375 g)
- Olive oil, 3 tablespoons
- Baby spinach, 6 cups (6 oz/185 g)
- Cherry tomatoes, ½ lb (250 g), halved
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