Asian Orzo And Rotisserie Chicken Salad Food

ASIAN CHICKEN SALAD

Steps:

• 1/2 cup chow mein noodles, for garnish
• For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
• For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
• Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

ASIAN ROTISSERIE CHICKEN SALAD

Steps:

• Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
• In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.

ASIAN CHICKEN & ORZO SALAD

Steps:

• Cook sugar snap peas according to package directions; drain well and let cool slightly.
• In a large bowl combine orzo, water chestnuts, chicken, green onion, red bell pepper and sugar snap peas.
• In a small bowl, whisk together oil, vinegar, soy sauce and hoisin sauce.
• Pour over orzo mixture, tossing gently to coat.
• Stir in toasted almonds.
• Cover and chill until ready to serve.

MEDITERRANEAN ORZO CHICKEN SALAD

Steps:

• Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well., In a large bowl, combine pasta, chicken, tomatoes, cheese, olives and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.

ASIAN CHICKEN AND ORZO STIR FRY

Steps:

• Cook the garlic and ginger in the oil for 1-2 minutes.
• Add the red peppers and asparagus, and sautee for 2-3 minutes.
• Add the soy sauce, hoisin sauce, and sri racha; simmer for 5 minutes.
• Stir in the orzo, chicken, and toasted almonds until well combined. Serve warm or chilled.