Neapolitan Salad
  • 4 cups chicken broth (from my freezer stock!)
  • ½ pound orzo pasta (about 1 cup dry)
  • 1 pound fresh chicken breasts, or tenders
  • 2 zucchini, sliced lengthwise, about 1-inch wide
  • 1 Japanese eggplant, sliced lengthwise, about 1-inch wide
  • 2 Roma tomatoes, halved lengthwise
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 3 ounces arugula (about 3 cups) (I used spring mix, or spinach would be great!)
  • ¾ cups chopped fresh basil leaves
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 lemons, juiced
  • ⅔ cup extra-virgin olive oil
  • 1½ teaspoons kosher salt
  • 1½ teaspoons freshly ground black pepper
  1. In a large pot, bring the chicken broth to a boil over high heat.
  2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.
  3. Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  4. Drizzle the chicken, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the chicken, just until cooked through, about 1 to 2 minutes a side.
  5. Grill the zucchini and eggplant until tender, about 4 minutes a side.
  6. Grill the tomatoes just until grill marks appear, about 2 minutes.
  7. Add the orzo, cannellini beans, arugula (or salad mix/spinach), basil, and parsley to the bowl.
  8. Cut the chicken into pieces.
  9. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes.
  10. Add the vegetables to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper.
  11. Toss to combine.
  12. Finally, add some salad mix, spinach or the arugula in the bottom of a bowl and top with pasta and veggie mixture, then serve.
Recipe by Faithful Provisions at