- 1 cup orzo
- 1 1/2 cup chicken, cooked and cut into pieces
- 2 cups fresh spinach, chopped
- 1 red pepper, cubed
- 1/4 cup flat parsley, chopped
- Pepper and salt, to taste
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon turmeric powder
- Cook orzo in pot of salted, boiling water, according to instructions. Drain and rinse in cold water.
- While it’s cooking, mix chicken, vegetables and parsley in a large bowl.
- Prepare the vinaigrette by whisking together its ingredients.
- Add the cooled orzo to the chicken-vegetable mixture. Pour on vinaigrette and toss. Season with salt and pepper.
The Fédération des producteurs acéricoles du Québec is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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