Asian Chicken & Orzo Salad
photo by CountryLady
- Ready In:
- 1 (9 ounce) frozen sugar snap peas
- 1 (16 ounce) package orzo pasta, cooked and drained
- 1 cup water chestnut, drained and chopped
- 3 cups diced cooked chicken
- 3 green onions, chopped
- 1 medium red bell pepper, diced
- 1⁄2 cup vegetable oil
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons hoisin sauce
- 1 (2 ounce) package slivered almonds, toasted
- Cook sugar snap peas according to package directions; drain well and let cool slightly.
- In a large bowl combine orzo, water chestnuts, chicken, green onion, red bell pepper and sugar snap peas.
- In a small bowl, whisk together oil, vinegar, soy sauce and hoisin sauce.
- Pour over orzo mixture, tossing gently to coat.
- Stir in toasted almonds.
- Cover and chill until ready to serve.
Questions & Replies
Got a question? Share it with the community!
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!
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!
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.
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!