Chicken Orzo Salad

This is one of the best potluck dishes ever. Our church cookbook published the recipe years ago, and the first time I ate it at a women’s retreat, I fell in love with it and couldn’t get enough. Try it – you’ll really like it!

Chicken Orzo Salad
Recipe type: Salad, Sides
Cuisine: American
Serves: 8 - 10
  • 12 oz. orzo pasta (or piñones en España)
  • 1 cup celery, diced
  • 1 cup red grapes, seeds removed, halved
  • - 4 cups cooked, diced chicken (about 3 - 4 chicken breasts)
  • - 3 cans mandarin oranges, drained
  • - ¾ cup cashews (optional)
  • 4 teaspoons salt
  • 4 teaspoons orange juice
  • 4 teaspoons red wine vinegar
  • ¾ cup mayonnaise
  • 3 TBSP oil
  1. Cook pasta according to box directions; drain in a colander and rinse with cold water. Add celery, grapes, chicken, mandarin oranges, and cashews and stir to combine.
  2. For the dressing, whisk together salt, orange juice, red wine vinegar, mayonnaise, and oil in a small bowl. Pour over pasta mixture and stir well to incorporate dressing. Chill in the refrigerator at least 2 hours before serving.
Note: Because we haven't found orzo here in Spain, I use piñones. You'll find that your orzo pasta is longer than the piñones pasta shown in the photo.


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