Asian Orzo Salad



Serves 4


½ lb broccoli florets

1 (8 oz) package Pappardelle’s Asian Orzo, cooked and drained

1 cup water chestnuts, drained and chopped

2 cups grilled chicken, diced

3 scallions, finely chopped

1 medium red bell pepper, diced


1/3 cup Honey Ginger White Balsamic

2 teaspoons soy sauce

1/3 cup Arbequina Extra Virgin Olive Oil

4 Tbsp Japanese Roasted Sesame Oil

1 teaspoon Sea Salt


Steam broccoli until slightly crisp. Plunge in ice water and drain well. In a large bowl, combine broccoli, orzo, water chestnuts, chicken, scallions, and red bell pepper. Place all of the dressing ingredients in a blender and blend until homogenized. Pour dressing over orzo mixture, tossing gently to coat. Cover and chill until ready to serve.

Credit; Seasons


Posted on

November 4, 2016

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