ORZO CHICKEN SALAD — Orzo pasta and tender chicken combine with grapes, celery, mayonnaise and seasonings in this unique twist on traditional chicken salad.
This delicious Orzo Chicken Salad is like a cross between a chicken salad and a pasta salad. Why not enjoy the best of both worlds?
I for one love a good chicken salad–which this recipe is! I also love a good pasta salad–which this recipe also is!
This recipe does make 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 rotisserie 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. If you love grapes, add more. Same goes for pretty much any of the ingredients.
It definitely tastes better after it has chilled for several hours. In fact, I like this salad best the next day. It’s great on it’s own, or served in croissants, sandwich-style.
If you’re looking for a change from the usual chicken (or pasta) salad, you’ve got to give this Orzo Chicken Salad a try!
Be sure to save this Orzo Chicken Salad recipe to your favorite Pinterest board for later.
Tips for Cooking Pasta
Use a big pot: Cook pasta in a large pot–big enough to hold 6 quarts of water per pound of pasta.
Salt: Generously season your cooking water with salt. A few teaspoons per quart of water is a good place to start. Although a little more or less is fine, depending on your preference.
Don’t overcook: Boil your pasta to until it is al dente, which means it’s cooked, but still a bit chewy. You’ll want to test your pasta for flavor and texture every 20 seconds or so during the last few minutes of cooking.
If you’ll continue cooking the pasta in a sauce, or baking it in the oven, remove the pot from the heat a few minutes before it’s done to prevent overcooking.
Here’s what you’ll need to make Orzo Chicken Salad
- Orzo pasta
- Produce: green bell pepper, celery, red onion, green onions, grapes, garlic
- Sour cream
- Lemon juice
- Spices: basil, mustard powder, onion powder, salt and pepper
- 1 supermarket rotisserie chicken
- 2 cups uncooked orzo pasta
- 1 green bell pepper, chopped
- 1 cup chopped celery
- 1/2 cup chopped red onion
- 2 green onions, chopped
- 2 cups grapes, halved
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 2 cloves minced garlic
- 1/2 teaspoon dried basil
- 1/2 teaspoon ground mustard powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Bring a large pot of salted water to a boil. Add orzo and cook for 5-6 minutes or until just tender. Drain and rinse with cool water.
- Remove meat from rotisserie chicken and shred into bite size pieces. Add to a large bowl along with the orzo. Stir in chopped bell pepper, celery, red onion, green onion, and grapes.
- In a small bowl, stir together sour cream, mayonnaise, lemon juice, garlic, basil, onion powder, ground mustard powder, salt and pepper.
- Pour sour cream/mayonnaise mixture over pasta and chicken mixture and mix well. Chill for at least 2 hours before serving.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 445Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 50mgSodium: 282mgCarbohydrates: 54gFiber: 3gSugar: 10gProtein: 19g
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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.