Asian Chicken and Orzo Salad
Show: Paula's Home CookingEpisode: Garden Anniversary
Rate This RecipeRead users' reviews (109)
- Recipe categories: Vegetables, Pasta, Nuts, Poultry, Chicken, Peppers, Water Chestnut,
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Average Rating:
Total Reviews: 109
Showing 1-10 of 109
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By tanc's gal
on February 28, 2012
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This is a fantastic take along salad to any office or family/friend get together. It's a good summer salad alternative as well. If we grill chicken out I will just leave the chicken out and slice the grilled breast and place on a bed of the salad..very colorful presentation.
By megsbryce
Charlottesville, VA
on January 10, 2012
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Yes, cook the orzo. It's super easy -- just cook everything and throw it all together.
By codyhelg_1
Eureka Ca, (for now
on September 01, 2011
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Are you suppose to cook The Orzo? I havent tried this yet, sounds good. Not sure though on the Orzo, cooked or not? Never have used it.
By mrskterry
on July 31, 2011
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I have made this salad many times and made minor changes to perfect for larger groups. Try edemane instead of Snap Peas, and add more smoked sesame oil but decrease the other oil. This salad holds well in the heat, can be used to place as a base for grilled korean chicken and made 24 to 36 hours in advance. This a crowd pleaser and a keeper side for any group.
By cowlady64
Earth
on July 28, 2011
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Taste great and so easy
By watsonjulie
on July 04, 2011
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Yummy! I used rotisserie chicken and frozen stir fry veggies to save on time and is delicious! Family fav!
By jenallaboutpink...
Colorado
on May 31, 2011
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Flipping delicious! Now that I have read the reviews I will also double the hoisin and soy(not oil for the dressing. But super easy, super good, light and great for summer!
By whitneydj_9130034
New Meadows, ID
on May 21, 2011
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This recipe was awesome, I found however that it was a little dry so I doubled the amount of vinegar, hoisin sauce and soy sauce. (not the oil I think I will also try it next time with salted cashews for a little change. Overall great recipe and so easy to make. Thank you Paula Dean and Food Network
By shawl66_9035908
Grand Rapids, MI
on May 10, 2011
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I wasn't "wowed" by this recipe but it was good. 1/2 c oil is too much and made the dressing tasteless and oily initially, so I doubled the hoisen, vinegar and soy to balance the flavors and it was much better, The amount also worked well because of the amount of orzo used in this recipe. Instead of frozen veggies, I used fresh snap peas, microwaved (steamed for 2 minutes and doubled the green onions for more flavor. The toasted almonds gave a nice crunch, but next time will use either peanuts or cashews for a more authentic Asian flavor.
By mawm32_3782613
Modesto, CA
on May 09, 2011
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I loved this recipe. It was a great way to change up and old favorite. I took it to a baby shower and had four people ask me for the recipe that day along with others who emailed me for it. One thing I did change was to use 1/3 red bell pepper; 1/3 green and 1/3 yellow for the color mostly. This was even better the next day! It was easy to make too.