This is like a cross between a chicken salad and a pasta salad. It makes a lot, so if you aren’t feeding a crowd, you may want to half the recipe. You can always use the rest of your chicken for soup. You can also make this with a few cooked and cubed chicken breast halves, but buying the supermarket chicken makes it a lot easier, and I like the flavor it adds. This is a pretty forgiving recipe, so don’t worry if your measurements aren’t exact. It definitely tastes better after it has chilled for several hours. I like it best the next day.
Who Dished It Up First: I’ve seen several different recipes for chicken salad that include orzo, but I originally got the idea here, at Evil Shenanigans. This is my own version.