Warm Chicken and Caramelized Onion Pasta Salad

Servings: 4

Cook Time: 30 minutes

The combination of sweet and tangy flavors makes this an out of the ordinary culinary delight. The perfect salad when just any “salad” won’t do!


  • 2 c. Cooked HARVESTLAND® Whole Chicken — chopped (1/2 chicken)
  • 1 large yellow onion
  • 2 tbsp. olive oil — divided
  • 1 tbsp. lemon juice
  • 1 tbsp. honey
  • 3/4 tsp. dried rosemary — crushed or 1 1/2 tsp. fresh chopped
  • 1/2 tsp. dried thyme — or 1 tsp. fresh
  • 1 can diced tomatoes (16 oz)
  • 1/4 c. dry white wine
  • 8 oz. orzo pasta — uncooked
  • 4 c. Arugula or Baby spinach leaves — (lightly filled)
  • 2 - 3 oz. Soft Goat cheese



  1. Cut onion in half from tip to root end. Peel. Slice vertically into thin strips.
  2. Heat 1 tablespoon olive oil in a large skillet. Add onions; cook 10-15 minutes over medium heat until very soft and golden brown. Amount will shrink by about half.
  3. Stir in lemon juice, honey, rosemary and thyme, cooking until liquid is absorbed.
  4. Stir in chicken, tomatoes with liquid, and wine. Bring to a simmer over medium-high heat. Simmer 5-10 minutes, stirring occasionally until chicken is heated through and liquid is slightly reduced.
  5. Meanwhile, cook orzo according to package directions. Drain. Stir in remaining 1 tablespoon olive oil. Keep warm.
  6. For each serving, place about 2/3 cup hot orzo on a plate. Top with 1 cup arugula or spinach. Spoon warm chicken and tomatoes over greens and crumble 2 tablespoons goat cheese on top. Serve immediately.