Ingredients
>
1/2 (16 oz) pkg orzo
>
1 (5 oz) pkg baby spinach
>
1 English cucumber
>
1 red bell pepper
>
1 pint grape tomatoes
>
1 tbsp red wine vinegar
>
1 tbsp lemon juice
>
1 tsp dried oregano
>
1/2 tsp garlic powder
>
1/4 cup olive oil
>
2 cups shredded cooked chicken
>
1/4 cup crumbled feta cheese
>
1/4 cup chopped pitted Kalamata olives
>
2 tbsp chopped dill
Steps
1
Bring a large pot of salted water to a boil. Cook the orzo according to package directions for al dente. Place the spinach in a colander. Drain pasta over spinach to wilt. Drain well.
2
Meanwhile, trim and dice the cucumber. Halve the bell pepper, remove seeds, and dice. Halve the grape tomatoes. In a large bowl, whisk together the red wine vinegar, lemon juice, oregano, garlic powder, and oil. Season dressing with salt and pepper.
3
To bowl with dressing, add drained orzo and spinach mixture, along with cucumber, bell pepper, tomatoes, chicken, feta, olives, and dill. Season with salt and pepper and toss to combine.
Tips
For an even more plant-powered meal, add 1 (15.5 oz) can drained, rinsed chickpeas to salad.