11 Reviews

This dish is off the charts! It's so easy to make and you can use whatever is in the pantry. I picked up a rotisserie chicken and diced it all up. As for the dressing, I prefer a stronger flavour and doubled the rice wine vinegar, soy sauce and hoisin and added 4 packets of Splenda to the mixture. I love the idea of adding a bit of sesame oil to the dressing and will do that next time. I forgot to pick up the sugar snap peas, and used broccoli florets, instead. Next time, I'm going to add some finely chopped Serrano or Cayenne peppers for a bit of a kick. I served this over a bed of torn Romaine and it was delish and paired it with a crisp Voignier. It made for a lovely meal. Thank you for posting this recipe!

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nyn8tv January 09, 2011

This makes a refreshing change from the usual pasta salads! With the quantities quartered, I served the 2 of us a main course with just enough leftovers for my lunch. Aside from adding a couple of drops of Sesame oil, I made no changes to the dressing; it was delicious. I made some substitutions, based on availability - red & yellow peppers and frozen baby peas, which made the salad quite colourful. Thanx for posting!

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CountryLady June 07, 2010

I've made this twice now once with chicken and once with tofu, and both turned out wonderfully. I used it for for my lunches all week and am planning on taking it to potlucks this summer. Thank you for posting.

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McGelby May 04, 2010

This makes a ton and would be perfect for potlucks or what-not family occasions. I made according to the recipe and thought the ingredients were in good proportion. I did think it needed just a touch of salt and pepper to bring the flavors forward. Loved the crunch and the bright colors were nice, too. Thanks.

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ratherbeswimmin' May 18, 2009

Delicious recipe! I also added a dash or two of sesame seed oil to give an extra flavor. I also used green bell pepper cause this was what I had on hand. Will be making this again :) Thanks for sharing the recipe!

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Marsha D. January 11, 2009

Delicious! I tweaked the recipe a bit to use what I had on hand. I left out the chicken. I substituted peanut oil for the vegetable oil, and used about half the amount called for. I didn't have any slivered almonds on hand, so I replaced them with peanuts. I halved the recipe (it's just for me). I added about half a teaspoon of toasted sesame oil to the dressing. The results were absolutely delicious. I threw the snap peas in with the boiling pasta for the last five minutes, saving me some effort. Thanks for posting! I can't wait to take some to school for lunch tomorrow!

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SilverOpera November 16, 2008

This was a nice all in one bowl dinner. Very mild flavor which was good for the kids. I think next time I might experiment and add a little bit of sesame oil to give it a different flavor. I bought fresh sugar snap peas and I think I put way to many in there, my fault! Will definately make again.

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JackieMarie January 24, 2007

I saw Paula Deen make this salad on her tv show and just knew that I had to try it. I'm so glad that I did because this is a delicious and very pretty salad! I'd never used hoisin sauce or rice wine vinegar, so I wasn't sure what to expect. But it had such a nice, mild Asian flavor - nothing too strong or overpowering. My kids enjoyed it also. The only substitution I made was to use a little vidalia onion cut up instead of the green onions. It does make a large amount of salad which is so nice - we had dinner for 5, then at least a couple lunches from the leftovers.

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Sherri35 January 23, 2007

This salad was terrific! It was so nice and crunchy with water chestnuts and sugar snap peas, with the oriental dressing. Thank you for posting such a nice recipe. Diane

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Manami July 24, 2006
Asian Chicken & Orzo Salad