Definitely fresh and perfect for a light meal. Orzo is tossed with vegetables, chicken, toasted almonds and a soy-hoisin based vinaigrette. Bonus is that the salad is as quick to make as it is delicious.
1 red bell pepper, diced
3 green onions, chopped
3 cup diced cooked chicken
1 cup water chestnuts, drained and chopped
16 oz orzo, cooked and drained
3/4 lb sugar snap peas
1/2 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1/2 cup slivered almonds, toasted
Mixed greens, optional
1. Cook sugar snap peas in boiling water for about 2 minutes, or until crisp tender; drain well.
2. In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper.
3. 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. Serve over mixed greens if you like.
Recipe from Cooking With Paula Deen
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I love Asian salad. I like your clever addition of orzo. Plus there is an exceptionally nice combo of spices and ‘goo’ for the dressing/seasonings.