I am back! Well, sorta kinda. At least for today. Life has been busy, busy so I haven’t had much time to devote to food blogging. My dear friend had me over for lunch this last week and she had made this incredible Asian Chicken and Orzo Salad from Paula Deen. Oh my! It’s fabulous. It makes a boatload. It’s wonderful hot or cold and it’s SO simple to make. I just ate some for breakfast in fact. Enjoy! And thank you Jillian… and Paula – two of my closest friends 🙂
Asian Chicken and Orzo Salad
Ingredients:
1 (9-ounce) package frozen sugar snap peas (I used cooked frozen regular peas)
1 (16-ounce) package orzo, cooked and drained
1 cup water chestnuts, drained and chopped (I omitted)
3 cups diced cooked chicken (rotisserie works well)
3 green onions, chopped
1 medium red bell pepper, diced
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)
Directions:
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.
Welcome back, my friend. I literally printed this post off as I was running out the door to pick up Hudson from preschool. Bought groceries on the way home.
So… ingredients have been bought… this is what’s for dinner. 🙂
We had this for dinner last night and I like it. I’ve tried it warm (last night) and cold (leftovers today) and like it best cold, though it’s good both ways. Tim and I both think it would be good with a little more Asian flavor, so we may add extra hoisin and soy sauce next time. Thanks for sharing!