Asian Chicken and Orzo Salad

I wanted to make a chicken salad with some leftover roasted chicken, but I didn't want a typical mayonnaise laden one. I love Asian inspired recipes so I went looking for a chicken salad that contained those flavors. I found this recipe courtesy of Paula Deen on Food Network.com. This salad is so delicious and fresh. I love that it was semi sweet, salty and crunchy. It is the perfect chicken salad for leftover chicken and it makes a bunch so it would be perfect for a luncheon or a picnic because you don't need to refrigerate it.

Source: http://foodnetwork.com courtesy of Paula Deen


Ingredients:
1 (9-ounce) package frozen sugar snap peas
1 (16-ounce) package orzo, cooked and drained
1 cup water chestnuts, drained and chopped ( I omitted)
3 cups diced cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced
2 carrots, finely chopped ( my addition)
1 tsp grated ginger( my addition)
1/2 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 tsp brown sugar (my addition)
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, carrots and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, brown sugar and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.