Chilled Mediterranean Chicken and Orzo Salad

Wash 2 cups of baby spinach under cold water and pat thoroughly dry with paper towels to ensure the salad doesn't become watery.

Wash 1/2 of a medium cucumber; dice it into 1/2-inch cubes, leaving the skin on for extra texture and nutrients.

Using a sharp chef's knife, slice the 8 oz of cold leftover roasted chicken breast against the grain into 1/2-inch thick strips.

In a large mixing bowl, combine the 2 cups of cold leftover cooked orzo, the prepared 2 cups of baby spinach, and the diced 1/2 cucumber.

Add 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of dried oregano to the bowl.

Toss the ingredients thoroughly for 1 minute to ensure the oil and seasonings are evenly distributed and the spinach begins to soften slightly against the pasta.

Gently fold in the sliced chicken strips and crumble 1/4 cup of feta cheese over the top of the mixture.

Portion the salad into two bowls and drizzle 1 tablespoon of balsamic glaze over each serving immediately before eating to provide a sweet and tangy finish.