Ingredients for Asian Chicken Orzo Salad
- 1 (10 ounce) package frozen sugar snap peas, thawed
- 1 (16 ounce) package orzo pasta
- 1 (8 ounce) can water chestnuts, drained and sliced
- 2 cups cooked chicken, diced
- 1 bunch green onions, sliced
- 1 large red bell pepper, diced
- 1/4 cup olive oil
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1/4 cup slivered almonds, toasted
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How to Make Asian Chicken Orzo Salad
- Cook orzo pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Set aside to cool.
- While the orzo is cooking, prepare the sugar snap peas: Bring a small pot of salted water to a boil. Add sugar snap peas and cook for 2-3 minutes, or until crisp-tender. Immediately drain and rinse with cold water to stop the cooking process. Set aside to cool.
- In a large bowl, combine the cooled orzo, drained water chestnuts, diced chicken, sliced green onions, diced red bell pepper, and sugar snap peas.
- In a small bowl, whisk together olive oil, rice vinegar, soy sauce, and hoisin sauce until well combined.
- Pour the dressing over the orzo mixture, tossing gently to coat evenly.
- Stir in the toasted slivered almonds.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
14g
Fat
10g
Carbs
12g
