Orzo Spinach Salad with Chicken and Goat Cheese

Here is my favorite spinach salad with chicken and goat cheese, loaded with orzo pasta, roasted red peppers, cherry tomatoes, fresh basil, and a simple champagne vinegar dressing.

This salad has become my go-to for busy weeknights when I want something filling but fresh. I love that it feels light but keeps everyone satisfied, and the kids actually eat their greens without complaining!

What Kind of Goat Cheese Should I Use?

For this salad, you’ll want to use a soft, crumbly goat cheese that comes in a log or tub – the kind you can easily break apart with your fingers. Fresh goat cheese (sometimes called chèvre) has a tangy, creamy flavor that pairs perfectly with the spinach and other ingredients without overpowering them. You can find it in the specialty cheese section of most grocery stores, and it usually comes in 4-ounce logs. If goat cheese isn’t your thing or you can’t find it, feta cheese makes a great substitute and has a similar crumbly texture. Just avoid the pre-crumbled versions if you can, since the fresh stuff has way better flavor and texture.

Options for Substitutions

This salad is super adaptable, so feel free to swap things around based on what you have:

• Orzo: You can use other small pasta shapes like ditalini, small shells, or even couscous. Cook according to package directions and let cool before mixing into the salad.
• Chicken breast: Rotisserie chicken works great here and saves time. You can also use leftover grilled chicken, turkey, or skip the meat altogether for a vegetarian version.
• Goat cheese: Not a fan of goat cheese? Feta cheese is a solid swap with a similar tangy flavor. You could also use crumbled blue cheese or even cubed mozzarella for something milder.
• Champagne vinegar: White wine vinegar or red wine vinegar work just fine here. Apple cider vinegar is another good option if that’s what you have on hand.
• Honey: Maple syrup is already listed as an alternate, but you can also use agave nectar or even a touch of sugar dissolved in the dressing.
• Baby spinach: Mixed greens, arugula, or chopped romaine all work well. Just keep the greens roughly chopped so they mix nicely with the orzo.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pasta salad is not rinsing the orzo with cold water after cooking, which stops the cooking process and prevents it from turning mushy and clumping together.

Another common error is adding the dressing while the orzo is still warm, causing the spinach to wilt and lose its fresh texture – make sure everything is completely cooled before tossing.

To keep your goat cheese from turning into a creamy mess instead of staying in nice crumbles, add it at the very end after you’ve mixed everything else together.

If you’re making this ahead of time, hold back some of the dressing and add it right before serving, since orzo tends to absorb liquid as it sits and you’ll want to refresh the flavors.

What to Serve With Spinach Salad with Chicken and Goat Cheese?

This salad is pretty filling on its own since it’s got orzo and chicken, but I love serving it with some warm crusty bread or garlic breadsticks on the side for scooping up any leftover dressing. A cup of soup like minestrone or a simple vegetable broth works great if you want to make it more of a complete meal, especially on cooler days. For summer gatherings, I’ll often pair it with grilled vegetables like zucchini or asparagus, or even some fresh fruit like watermelon or berries to balance out the tangy goat cheese. If you’re feeding a crowd, this salad also goes really well alongside other picnic-style dishes like pasta salad or coleslaw.

Storage Instructions

Store: This salad keeps well in the fridge for up to 3 days in an airtight container. I like to store the dressing separately if I’m meal prepping, so the spinach doesn’t get wilted. Just toss everything together when you’re ready to eat.

Make Ahead: You can prep all the ingredients ahead of time and store them separately in the fridge. Cook the orzo and chicken, chop the veggies, and mix up the dressing a day or two before. When you’re ready for lunch or dinner, just combine everything and you’ve got a fresh salad in minutes.

Serve: This salad is best enjoyed cold or at room temperature. If you’ve stored it in the fridge, let it sit out for about 10 minutes before eating so the flavors come through better. Give it a good toss before serving to redistribute the dressing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-850
• Protein: 35-45 g
• Fat: 22-28 g
• Carbohydrates: 90-105 g

Ingredients

For the salad:

• 1 cup orzo (I always use DeLallo for better texture)
• 1 large chicken breast (grilled and sliced into 1/2-inch strips)
• 4 cups fresh baby spinach
• 1/2 cup roasted red peppers, sliced
• 1/3 cup green onions, thinly sliced
• 1 cup cherry tomatoes (halved lengthwise)
• 3 tbsp fresh basil, chiffonade
• 3 oz goat cheese (I prefer Chavrie for its creaminess)
• 2 tbsp toasted pine nuts

For the vinaigrette:

• 2 tbsp champagne vinegar
• 1 tbsp Maille Dijon mustard
• 1 tbsp honey
• 3 tbsp extra virgin olive oil
• 1/2 tsp lemon zest
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Step 1: Prepare the Orzo and Chill

• 1 cup orzo

Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente, then drain thoroughly.

Rinse the cooked orzo with cold water to stop the cooking process and remove excess starch, which prevents the pasta from clumping.

Spread the cooled orzo on a plate or shallow bowl and refrigerate while you prepare the remaining components.

I always use DeLallo orzo because it has a better texture and holds up well in salads without becoming mushy.

Step 2: Make the Champagne Vinaigrette

• 2 tbsp champagne vinegar
• 1 tbsp Maille Dijon mustard
• 1 tbsp honey
• 1/2 tsp lemon zest
• 3 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

In a small bowl, whisk together the champagne vinegar, Dijon mustard, honey, and lemon zest until the honey is fully dissolved and the mixture is smooth.

Slowly drizzle in the extra virgin olive oil while whisking constantly to emulsify the dressing into a cohesive sauce.

Season with kosher salt and freshly cracked black pepper to taste.

This vinaigrette can be made ahead and stored in a jar, so I often prepare it first while the orzo is cooking.

Step 3: Assemble the Salad Base

• 4 cups fresh baby spinach
• cooked orzo from Step 1
• 1/2 cup roasted red peppers, sliced
• 1 cup cherry tomatoes, halved lengthwise
• 1/3 cup green onions, thinly sliced

In a large salad bowl, combine the fresh baby spinach, cooked and chilled orzo from Step 1, sliced roasted red peppers, halved cherry tomatoes, and thinly sliced green onions.

Toss gently to distribute the ingredients evenly, being careful not to crush the spinach or tomatoes.

The combination of warm pasta with cool, fresh vegetables creates a pleasant temperature contrast that makes the salad more interesting to eat.

Step 4: Add Protein, Cheese, and Herbs

• 1 large chicken breast, grilled and sliced into 1/2-inch strips
• 3 oz goat cheese
• 2 tbsp toasted pine nuts
• 3 tbsp fresh basil, chiffonade

Top the salad base with the sliced grilled chicken breast, crumbled or sliced goat cheese, and toasted pine nuts.

Scatter the fresh basil chiffonade over the top.

I prefer Chavrie goat cheese for its creamy texture and mild flavor—it complements the acidity of the vinaigrette beautifully without overpowering the other delicate ingredients.

Step 5: Dress and Serve

• champagne vinaigrette from Step 2

Pour the champagne vinaigrette from Step 2 over the composed salad and toss gently until all components are evenly coated.

Taste and adjust seasoning if needed with additional salt and pepper.

Serve immediately while the orzo is still cool and the spinach is crisp.

Orzo Spinach Salad with Chicken and Goat Cheese

Delicious Orzo Spinach Salad with Chicken and Goat Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 800 kcal

Ingredients

  

For the salad

• 1 cup orzo (I always use DeLallo for better texture)
• 1 large chicken breast (grilled and sliced into 1/2-inch strips)
• 4 cups fresh baby spinach
• 1/2 cup roasted red peppers, sliced
• 1/3 cup green onions, thinly sliced
• 1 cup cherry tomatoes (halved lengthwise)
• 3 tbsp fresh basil, chiffonade
• 3 oz goat cheese (I prefer Chavrie for its creaminess)
• 2 tbsp toasted pine nuts

For the vinaigrette

• 2 tbsp champagne vinegar
• 1 tbsp Maille Dijon mustard
• 1 tbsp honey
• 3 tbsp extra virgin olive oil
• 1/2 tsp lemon zest
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Instructions

 

• Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente, then drain thoroughly. Rinse the cooked orzo with cold water to stop the cooking process and remove excess starch, which prevents the pasta from clumping. Spread the cooled orzo on a plate or shallow bowl and refrigerate while you prepare the remaining components. I always use DeLallo orzo because it has a better texture and holds up well in salads without becoming mushy.
• In a small bowl, whisk together the champagne vinegar, Dijon mustard, honey, and lemon zest until the honey is fully dissolved and the mixture is smooth. Slowly drizzle in the extra virgin olive oil while whisking constantly to emulsify the dressing into a cohesive sauce. Season with kosher salt and freshly cracked black pepper to taste. This vinaigrette can be made ahead and stored in a jar, so I often prepare it first while the orzo is cooking.
• In a large salad bowl, combine the fresh baby spinach, cooked and chilled orzo from Step 1, sliced roasted red peppers, halved cherry tomatoes, and thinly sliced green onions. Toss gently to distribute the ingredients evenly, being careful not to crush the spinach or tomatoes. The combination of warm pasta with cool, fresh vegetables creates a pleasant temperature contrast that makes the salad more interesting to eat.
• Top the salad base with the sliced grilled chicken breast, crumbled or sliced goat cheese, and toasted pine nuts. Scatter the fresh basil chiffonade over the top. I prefer Chavrie goat cheese for its creamy texture and mild flavor—it complements the acidity of the vinaigrette beautifully without overpowering the other delicate ingredients.
• Pour the champagne vinaigrette from Step 2 over the composed salad and toss gently until all components are evenly coated. Taste and adjust seasoning if needed with additional salt and pepper. Serve immediately while the orzo is still cool and the spinach is crisp.