Asian Chicken & Orzo Salad



  1. 1/4 cups White Vinegar
  2. 1/4 cups Canola Oil
  3. 1/4 cups Soy Sauce
  4. 2 Tablespoons Sesame Oil
  5. 1 Tablespoon Fresh Lime Juice
  6. 6 Tablespoons Brown Sugar
  7. 1/2 teaspoons Ground Ginger
  8. 18 teaspoons Salt
  9. 1/4 teaspoons Black Pepper
  10. 1 clove Garlic, Minced
  11. 1 pound Orzo Pasta
  12. 4 whole Green Onions, Chopped
  13. 1 cup Diced Carrot (1 Cup Is About 2 Large)
  14. 1 whole Red Pepper, Diced
  15. 2 stalks Celery, Diced
  16. 1 whole Handful Of Fresh Baby Spinach, Chopped
  17. 1/2 cups Slivered Almonds, Toasted
  18. 1/2 cups Ramen Noodles, Crushed
  19. 6 whole Chicken Cutlets Or 3 Large Chicken Breasts Pounded Flat And Sliced Into Two
  20. Sesame Seeds, For Garnish


  1. Mix all ingredients for the marinade/dressing together in a small bowl.
  2. Pour half of the mixture into a large zip top bag.
  3. Place chicken pieces into the marinade in the bag and seal.
  4. Move chicken around in bag to coat in marinade and store in refrigerator until ready to grill.
  5. Keep the other half of the dressing in a bowl for serving with the salad.
  6. To make orzo salad, bring a large pot of water to boil.
  7. Cook pasta according to package directions until al dente.
  8. Drain completely and pour cooked orzo into a large bowl.
  9. Top with onions, carrot, red pepper, spinach and celery.
  10. Pour the other half of the dressing (the reserved dressing) over salad and toss to coat completely.
  11. Store in refrigerator until ready to serve.
  12. To cook chicken, heat grill to high.
  13. Place chicken onto hot grill and cover.
  14. Cook 3-5 minutes per side.
  15. Cooking times may vary according to the thickness of the meat.
  16. To assemble, pour the orzo salad into a large serving dish.
  17. Top with toasted almonds and ramen noodles.
  18. Place cooked chicken over top and sprinkle with sesame seeds.