Ingredients for Asian Chicken Orzo Salad
- Frozen Sugar Snap Peas
- Orzo Pasta
- Water Chestnut
- Cooked Chicken
- Green Onions
- 1/2 cup red bell pepper, diced
- Vegetable Oil
- Rice Wine Vinegar
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- Slivered Almonds
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!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
14g
Fat
10g
Carbs
12g
