Asian Chicken and Orzo Salad

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.

1 Comment

Filed under Chicken, Salad

One Response to Asian Chicken and Orzo Salad

  1. Sheila Fitzgerald

    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”.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.