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Nutrition Facts
Serving Size 1 side 135g Recipe makes 12 side) The following items or measurements are not included below: 3 tablespoons rice wine vinegar
Calories 341
Calories from Fat 130		(38%)
Amount Per Serving		%DV
	Total Fat 14.5g	22%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 6.4g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 213mg		8%
Potassium 327mg		9%
Total Carbohydrate 36.3g		12%
	Dietary Fiber 3.5g	14%
	Sugars 3.4g
Protein 16.5g		33%
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Asian Chicken & Orzo Salad

Recipe #175382 | 30 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Ridgely
Jun 29, 2006

A nice Asian Pasta salad. It is always fun to bring a "different" kind of salad to a gathering. From Paula Deen.

12 side (change servings and units)

Ingredients

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

Directions

1
Cook sugar snap peas according to package directions; drain well and let cool slightly.
2
In a large bowl combine orzo, water chestnuts, chicken, green onion, red bell pepper and sugar snap peas.
3
In a small bowl, whisk together oil, vinegar, soy sauce and hoisin sauce.
4
Pour over orzo mixture, tossing gently to coat.
5
Stir in toasted almonds.
6
Cover and chill until ready to serve.

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Browse similar recipes by category

Course > Salads
Main Ingredient > Vegetables
Main Ingredient > Meat > Poultry > Chicken
Main Ingredient > Pasta, Rice & Grains > Pasta
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: ratherbeswimmin'

On May 18, 2009

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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From: Marsha D.

On Jan 11, 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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From: SilverOpera

On Nov 16, 2008

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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From: Sherri35

On Jan 23, 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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