Low-Lift Greek Orzo Spinach Salad with Chicken
Enjoy a head start with prepped ingredients
- Milk
- Wheat
- Eggs
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in about 20 minutes. For this hearty Greek-inspired salad, white beans marinated in a creamy garlic-mayo vinaigrette are tossed with al dente orzo, fresh spinach, cucumber, tomato, salty salami, briny olives, and crumbled feta. A generous squeeze of lemon juice brightens every bowl. Quick, delicious, and ready when you are!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
10 ounce
Chopped Chicken Breast
4 ounce
Orzo Pasta
(Contains: Wheat)
4 ounce
Heirloom Grape Tomatoes
1 unit
Cannellini Beans
2.5 ounce
Spinach
1 unit
Lemon
1 unit
Mini Cucumber
5 teaspoon
Red Wine Vinegar
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Garlic Powder
2 ounce
Diced Salami
1 unit
Green Olives
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Bring a medium pot of salted water to a boil. Wash and dry produce.
In a large bowl, whisk together mayonnaise and garlic powder, then stir in vinegar, a drizzle of olive oil, salt, and pepper.
Drain and rinse beans under cold water, shaking off any excess water. Add to bowl with dressing and set aside to marinate until ready to use in Step 4, stirring occasionally.
Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 7-10 minutes.
Drain and rinse under cold water for 20-30 seconds, then shake and toss well to remove excess water.
While orzo cooks, halve tomatoes. Trim and thinly slice cucumber into rounds. Slice olives if desired. Quarter lemon.
To bowl with marinated beans, toss in tomatoes, cucumber, spinach, salami, olives, drained orzo, half the feta, and as much lemon juice as you like. Taste and season with salt, pepper, more lemon juice, or olive oil if desired.
Divide salad between bowls; garnish with remaining feta and serve.
Divide salad between bowls; garnish with remaining feta and serve.
