Asian Chicken and Orzo Salad
Show: Paula's Home Cooking
Episode: Garden Anniversary
Rate This RecipeRead users' reviews (113)
- Recipe categories: Beans and Legumes, Nuts, Poultry, Chicken, Vegetables, Water Chestnut,
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Average Rating:
Total Reviews: 113
Showing 11-20 of 113
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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.
By Maid_To_Order
Buffalo, MN
on March 28, 2011
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I like the taste of the hoisin sauce in the dressing. I wouldn't omit this ingredient because that's what makes this salad so delicious. I have made this on several occasions and it's always a hit.
By WineLover925
on February 12, 2011
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We cut down on the amount of oil and this recipe was still awesome! Love it!
By praysinghim_119...
Thousand Oaks, 43
on January 20, 2011
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I was forced by my daughter :- to look for a low fat recipe. I, myself, love everything such as whole milk, etc. basically no low fat items. Too boring for me. But - voila!! THIS recipe is AMAZING! It was so good I wished I had another stomach to fill. I was excited that it worked out so well for the whole family. Thanks Ms. Deen!!
By gclaire
Slidell, LA
on November 14, 2010
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Great recipe. I use whole wheat orzo. I've also made a Mediterranean version with feta, tomato, basil and calamta olives, with greek vinaigrette.
By digs_12892147
Hong Kong
on October 23, 2010
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Its a favorite recipe that I am keeping secret here.
By sadiegirl247
Fruitland Park, FL
on August 11, 2010
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I love this recipe!
I do have a lot of food allergies, though, so I substitute a couple of things like toasted sesame seeds for the chesnuts and crispy chow mein noodles for the almonds. I also prefer snow peas instead of sugar snap peas and I add some red onion and chopped garlic, too.
I make this for showers and get-togethers or for my pregnant step-daughter, who craves it constantly!
A great time saver to use is to buy pre-cooked refridgerated grilled chicken strips or 2 rotisserie chickens from the deli.
Whether you switch up the ingredients or if you make it exactly the way it is shown, this is an easy, great tasting dish. It keeps well in the fridge for a few days but it never lasts that long!