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Chicken Orzo Salad

Chicken Orzo Salad

  • Prep

    1 h
  • Ready In

    5 h
BARBARA BREITSAMETER

BARBARA BREITSAMETER

Like no other Chicken Salad you have ever had. Orzo pasta, chicken, cantaloupe and grapes are coated with a zesty citrus dressing, and topped with crunchy cashews.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 657 kcal
  • 33%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 65.6g
  • 21%
  • Protein:
  • 37.8 g
  • 76%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 497 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Rinse with cold water, drain, and set aside.
  2. In a large bowl, whisk together oil, orange juice, vinegar, salt, and orange zest. Stir in cooked chicken until coated. Stir in cooked orzo, cantaloupe, grape halves, and mayonnaise. Cover and chill for 4 to 6 hours. Just before serving, stir in cashews. Serve in lettuce lined bowls.
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Reviews

LISA
18

LISA

8/12/2003

This is a fabulous, easy and refreshing recipe. It is perfect for a summer meal! I did reduce the amount of mayonnaise suggested, and I found it better to let everyone add the cashews individually as they were served--that way the cashews don't get soggy IF there is any salad leftover.

MELISSA ANNE S
16

MELISSA ANNE S

4/28/2004

As is, this recipe is barely servable. The citrus dressing is completely overpowered by all the mayonnaise. All I could taste was mayonnaise and oil. Not a good combination. This recipe does have possibilities but definitely cut way back on those two ingredients. Everything else is so flavorful, why add so many bland ingredients to it?

ManassasMa
10

ManassasMa

5/11/2010

I think this would be just wonderful as written but since I use "real" mayonnaise, I cut back on both that and the olive oil by 1/2. Additionally (and rather than OJ), I quartered 4 naval oranges, cut 3-1/2 of them into pieces and squeezed the juice from the remaining half in the dressing. I used red wine vinegar, but possibly should have used balsamic.I didn't serve on lettuce leaves (no one ever seems to eat them); rather, I tore up 6 pieces of Romaine and, using my blender, incorporated them into the mayonnaise/oil dressing). I didn't see any reason for the orzo (IMO, it neither enhanced nor detracted from the salad) so next time I'll just leave it out. I didn't see any reason for the orange zest, either (rarely do) so I just left that out this time. I didn't have them so I didn't include the cashews. But since I can see how those could definitely "enhance" I'll be sure to have them on hand next time. I had the grapes and they were delightful, but (when they're not in season) I can see how raisins or prunes can be substituted). I can only imagine how adding scallion tops and/or chives could further enhance this salad.

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