Asian Chicken & Orzo Salad
Source: tastykitchen.com/recipes/main-courses/asian-chicken-orzo-salad/
Ingredients
- 1/4 cups White Vinegar
- 1/4 cups Canola Oil
- 1/4 cups Soy Sauce
- 2 Tablespoons Sesame Oil
- 1 Tablespoon Fresh Lime Juice
- 6 Tablespoons Brown Sugar
- 1/2 teaspoons Ground Ginger
- 18 teaspoons Salt
- 1/4 teaspoons Black Pepper
- 1 clove Garlic, Minced
- 1 pound Orzo Pasta
- 4 whole Green Onions, Chopped
- 1 cup Diced Carrot (1 Cup Is About 2 Large)
- 1 whole Red Pepper, Diced
- 2 stalks Celery, Diced
- 1 whole Handful Of Fresh Baby Spinach, Chopped
- 1/2 cups Slivered Almonds, Toasted
- 1/2 cups Ramen Noodles, Crushed
- 6 whole Chicken Cutlets Or 3 Large Chicken Breasts Pounded Flat And Sliced Into Two
- Sesame Seeds, For Garnish
Directions
- Mix all ingredients for the marinade/dressing together in a small bowl.
- Pour half of the mixture into a large zip top bag.
- Place chicken pieces into the marinade in the bag and seal.
- Move chicken around in bag to coat in marinade and store in refrigerator until ready to grill.
- Keep the other half of the dressing in a bowl for serving with the salad.
- To make orzo salad, bring a large pot of water to boil.
- Cook pasta according to package directions until al dente.
- Drain completely and pour cooked orzo into a large bowl.
- Top with onions, carrot, red pepper, spinach and celery.
- Pour the other half of the dressing (the reserved dressing) over salad and toss to coat completely.
- Store in refrigerator until ready to serve.
- To cook chicken, heat grill to high.
- Place chicken onto hot grill and cover.
- Cook 3-5 minutes per side.
- Cooking times may vary according to the thickness of the meat.
- To assemble, pour the orzo salad into a large serving dish.
- Top with toasted almonds and ramen noodles.
- Place cooked chicken over top and sprinkle with sesame seeds.