Oriental-style Orzo and Chicken Salad

Name: Oriental-style Orzo and Chicken Salad
Total time: 32 min
Yield: 12
Cuisine: Asian
Ingredients: 2 cups shelled, frozen Edamame; 2.667 cups Orzo; 3 cups cooked rotisserie chicken (cold); 4 scallions (whites and greens cleaned and sliced thin); 2 medium, red Bell pepper (rinsed; cored and diced); 0.25 cup vegetable oil; 1 Tbsp toasted sesame oil (to taste); 2 tsps fresh ginger (grated); 0.25 cup Rice wine vinegar; 0.25 cup low-sodium soy sauce; 2 Tbsps Hoisin sauce; 0.25 cup toasted slivered almonds

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Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 32 min.

Ready in

Ingredients

for

servings

Ingredients: 2 cups shelled, frozen Edamame; 2 ⅔ cups Orzo; 3 cups cooked rotisserie chicken (cold); 4 scallions (whites and greens cleaned and sliced thin); 2 medium, red Bell pepper (rinsed; cored and diced); ¼ cup vegetable oil; 1 Tbsp toasted sesame oil (to taste); 2 tsps fresh ginger (grated); ¼ cup Rice wine vinegar; ¼ cup low-sodium soy sauce; 2 Tbsps Hoisin sauce; ¼ cup toasted slivered almonds

How healthy are the main ingredients?

soy sauce ginger

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Preparation steps

Blanch the edamame in boiling, salted water for 2 to 3 minutes. Drain and rinse under cold water and drain again. Set aside.

Cook orzo in boiling, salted water according to package directions or until al dente. Drain well.

In a large bowl, combine the edamame, orzo, chicken, green onions and bell peppers. In a separate bowl, whisk the vegetable oil, sesame oil, grated ginger, vinegar, soy sauce and hoisin sauce together. Pour sauce over the orzo mixture and toss to combine. Stir in toasted almonds.

Cover and chill until ready to serve. Serve cold or at room temperature.