I think people either really like Paula Dean or they don’t…I am not her biggest fan. This recipe isn’t typical of her recipes and I think that’s why I like it so much.
9 oz. package frozen sugar snap peas
16 oz. package orzo, cooked and drained
3 c. diced, cooked chicken
3 green onions, chopped
1/2 c. vegetable oil
3 T rice wine vinegar
2 T soy sauce
2 tspn. hoisin sauce
2 oz. package slivered almonds, toasted
Cook sugar snap peas according to the directions on the package. Drain well.
In a large bowl combine sugar snap peas, orzo, chicken and green onions.
In a small bowl, whisk together oil, vinegar, hoisin sauce and soy sauce. Pour over orzo mixture tossing gently to coat.
Stir in toasted almonds.
Did I change anything? This recipe called for a can of drained and chopped water chestnuts and a diced red bell pepper which I left out. It also says to serve this salad cold which I haven’t done either.
What does the family think? I really like it. It is different, but good. It is not hubby’s favorite and the boys will eat the chicken out of it.
One Response to Asian Chicken and Orzo Salad
This is one of my favorite recipes! I make it AT LEAST once a month. Like you said, it’s not a typical Paula recipe. The water chestnuts are a must for me … adds some crunch. But I’ve started leaving out the sugar snap peas because they get soggy. Or else I keep them separate and add them when serving. The recipe makes a ton, so I usually cut it in half (except for the dressing). I think it’s best cold. In fact, it’s best if it chills overnight. My entire family LOVES it!! Mmm … now I’m craving it! 🙂
P.S. I think you accidentally listed soy sauce twice in the recipe … it should be 2 t “hoisin sauce”.