Asian-Inspired Chicken and Orzo Salad
8 ounces frozen sugar snap peas, thawed
1 cup uncooked orzo
1/2 large cucumber, peeled and diced
2 cups shredded cooked chicken
3-4 green onions, chopped
1 medium red bell pepper, diced
4 tablespoons canola oil
4 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 teaspoon fresh grated ginger
1 teaspoon grated or minced garlic
1/2 teaspoon crushed red pepper flakes
2 tablespoons chopped or slivered almonds, toasted
2 tablespoons chopped cilantro
Thaw snap peas on the counter or in the microwave. Drain and rinse with cold water.
Bring a large pot of water to a boil. Add orzo, cook for about 9 minutes, and drain. Rinse with cold water.
Combine the oil, soy sauce, rice wine vinegar, ginger, garlic, and red pepper flakes in a small bowl. Whisk together well and set aside.
Combine the veggies, chicken and orzo in a large bowl. Stir in the sauce. Top with cilantro and chopped almonds.
Thanks Erica, and good luck! Readers, give Erica a thumbs up if you like this recipe!