Asian Chicken & Orzo Salad

Good idea but needed some garlic and ginger. Was pretty bland even though I added red pepper flakes. Served with Recipe #266538.

This dish is off the charts! It's so easy to make and you can use whatever is in the pantry. I picked up a rotisserie chicken and diced it all up. As for the dressing, I prefer a stronger flavour and doubled the rice wine vinegar, soy sauce and hoisin and added 4 packets of Splenda to the mixture. I love the idea of adding a bit of sesame oil to the dressing and will do that next time. I forgot to pick up the sugar snap peas, and used broccoli florets, instead. Next time, I'm going to add some finely chopped Serrano or Cayenne peppers for a bit of a kick. I served this over a bed of torn Romaine and it was delish and paired it with a crisp Voignier. It made for a lovely meal. Thank you for posting this recipe!

This makes a refreshing change from the usual pasta salads! With the quantities quartered, I served the 2 of us a main course with just enough leftovers for my lunch. Aside from adding a couple of drops of Sesame oil, I made no changes to the dressing; it was delicious. I made some substitutions, based on availability - red & yellow peppers and frozen baby peas, which made the salad quite colourful. Thanx for posting!

I've made this twice now once with chicken and once with tofu, and both turned out wonderfully. I used it for for my lunches all week and am planning on taking it to potlucks this summer. Thank you for posting.

This makes a ton and would be perfect for potlucks or what-not family occasions. I made according to the recipe and thought the ingredients were in good proportion. I did think it needed just a touch of salt and pepper to bring the flavors forward. Loved the crunch and the bright colors were nice, too. Thanks.