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!
- 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
- 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.
- 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.
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