CS Chicken, Orzo, and Spinach Chopped Salad

Cook pasta - Cook pasta according to package directions. (Can be done up to 5 days ahead)

Make vinaigrette - Dice shallots. Whisk together shallots, vinegar (portion for vinaigrette), lemon juice, mustard, and honey. Add oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)

Chicken - Slice into cubes. Tenderize with a fork and season with some salt and pepper. (Can be done up to 2 days ahead)

Spinach / Tomatoes - Prep as directed.

Heat a skillet or wok over medium heat. Add nuts to dry pan and cook, stirring constantly, until fragrant and lightly toasted, ~3 minutes. Set aside.

Return skillet to heat. Add oil (portion for salad) and then chicken to heated oil. Saute until chicken is golden brown and cooked through, 5 to 7 minutes. Add vinegar (portion for salad) and saute, scraping up any browned bits on the bottom of the pan, until vinegar coats chicken, ~1 minute.

Set chicken aside and let it cool slightly while you prepare the rest of the salad.

In a large mixing bowl, combine pasta (no need to heat it up if it was prepared ahead), spinach, tomatoes, and crumbled feta. Add vinaigrette and toss salad until dressed to your liking. Add chicken last and toss everything to combine.

Divide salad between serving plates and top each serving with nuts. Enjoy!