Asian Chicken and Orzo Salad

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Servings: 12
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

1/2 cup vegetable oil
1   medium red bell pepper, diced
3   green onions, chopped
3 cup diced cooked chicken
1 cup water chestnuts, drained and chopped
1   (16-ounce) package orzo, cooked and drained
1   (9-ounce) package frozen sugar snap peas
3 tablespoon rice wine vinegar
2 tablespoon soy sauce
2 teaspoon hoisin sauce
1   (2-ounce) package (1/2 cup) slivered almonds, toasted





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.

Recipe Courtesy Paula Deen

Show: Paula's Home Cooking/Mar/Apr 2006 issue
          Watch Paula on Food Network

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Reader Comments:


Hello Terri, I believe this is the recipe you're looking for:

By Jonathan Able on February 09, 2011


I am trying to find the pasta shrimp or prawn recipe that aired on tv fri or sat 01/29 or 1/28. It was a cold pasta (orzo I believe) and the prawns were baked. I was wanting to make it for a party this weekend and I am not locating it in your recipes. Can you help? Love you by the way!!

By Terri Rasmussen on February 01, 2011


This salad is GREAT! A great combination of vegetables with the orzo and a nice 'light'/flavorful dressing! I made this for a chinese dinner party at my house, and now EVERYONE is asking for the recipe!! Thanks Paula, you rock!! (PS - I love using your recipes, the ingredients are usually available in my small town in ND!!)

By Anonymous on June 22, 2010


I have made this recipe 2 times over the past few weeks. I diced the chicken meat from a store bought rotisserie chicken and substituted edamame for the snap peas. This recipe is great cold as well. My guest all loved it and it is low fat.

By Anonymous on April 19, 2010

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