> 8 oz Mantova Classica Orzo
> 4 tbsp Mantova Extra Virgin Olive Oil, divided
> 1 (5 oz) bag baby spinach
> 1 lb chicken breast tenders
> 1 medium kirby cucumber
> 1/4 cup loosely packed fresh dill
> 2 green onions
> 3 tbsp white wine vinegar
Cook the orzo according to package directions. Brush grill pan with 1 tbsp olive oil and heat on medium-high. Place the spinach in a colander in the sink.
While orzo cooks, season the chicken with salt and pepper. Grill 3–4 min. per side, until fully cooked.
Drain cooked orzo over spinach to wilt. Rinse with cold water until cool and drain again.
Peel and chop the cucumber. Chop the dill and green onions. To a large bowl, add the cucumber, dill, vinegar, green onions, and remaining 3 tbsp olive oil, along with orzo and spinach. Toss to combine. Season with salt and pepper to taste. Serve chicken tenders over orzo salad.