Chinese Chicken Salad Thursday, June 12, 2014


1 pkg ready-to-eat sugar snap peas (frozen ones will work but are not as
1 16 oz pkg orzo, cooked and drained
1 small can water chestnuts, drained and coarsely chopped
3 cups diced cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced
1/4 cup vegetable oil
1/4 cup rice wine vinegar
3 TBSP soy sauce
½ cup toasted slivered almonds (optional)


Slice sugar snap peas into about 1 inch pieces. In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, and soy sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds (if desired). Cover and chill until ready to serve.


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