Description
Tender chicken, sweet cranberries, crisp apples, and orzo pasta tossed in a tangy Dijon honey vinaigrette. This cozy and refreshing salad is perfect for lunch, dinner, or meal prep.
Ingredients
2 boneless skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme
Salt to taste
Black pepper to taste
1 cup orzo pasta
1 apple, thinly sliced
1/2 cup dried cranberries
1/4 cup red onion, finely sliced
1/3 cup chopped pecans
2 cups baby spinach
1/4 cup crumbled feta cheese
2 tbsp olive oil
1 tbsp Dijon mustard
2 tbsp honey
1 tbsp apple cider vinegar
1 tsp lemon juice
Pinch of chili flakes
Fresh parsley for garnish
Extra feta cheese for topping
Instructions
1. Preheat oven to 400°F (200°C).
2. Season chicken breasts with garlic powder, dried thyme, salt, and black pepper.
3. Heat olive oil in a skillet over medium-high heat and sear chicken for 5–6 minutes per side until golden and fully cooked.
4. Let the chicken rest for several minutes before slicing.
5. Cook orzo according to package instructions, then drain and let cool slightly.
6. In a large bowl, combine cooked orzo, apple slices, dried cranberries, red onion, pecans, baby spinach, and feta cheese.
7. In a small bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, lemon juice, chili flakes, salt, and black pepper until smooth.
8. Top the orzo mixture with sliced chicken and drizzle generously with the Dijon honey vinaigrette.
9. Toss lightly to combine all ingredients.
10. Finish with fresh parsley, extra feta cheese, and cracked black pepper before serving.
Notes
Serve slightly warm or chilled depending on preference.
Honeycrisp or Fuji apples work especially well in this recipe.
Toast the pecans for deeper flavor and extra crunch.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For meal prep, keep extra dressing separate until serving.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner / Salad
- Method: Stovetop
- Cuisine: American