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Location: Texas, United States

Saturday, June 12, 2010

Asian Chicken And Orzo Salad

To make a better salad: add just a few drops of sesame oil to dressing. AND: Make a second batch of the dressing. Add a teaspoon of sesame oil to the second batch. Put only the first batch on the salad, and refrigerate the salad with the second batch in a separate container. When serving salad, shake extra dressing well and serve on the side. Makes a huge difference.

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 (I prefer to use pimientos)
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.



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