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Sunday, August 23, 2009

Recipe Sharing: Asian Chicken and Orzo Salad

I made this Paula Deen recipe today for a picnic, and it was a hit. My dish was empty at the end of the meal -- and there was a good amount of food there to choose from -- so I'd classify this one as a success and definitely make it again. The only difference I did from the recipe was leaving out the water chestnuts (not a fan). Enjoy!

Asian Chicken and Orzo Salad
Yield: 12 servings


  • 1 (9-ounce) package frozen sugar snap peas
  • 1 (16-ounce) package orzo, cooked and drained
  • 1 cup water chestnuts, 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 (1/2 cup)
Cook sugar snap peas according to package directions; drain well.

In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. 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.


Andrea said...

I feel so inadequate. I don't even know what hoisin sause is!!!

Robin said...

Sounds yum. Wish I had been at that picnic!