For about 10 years, this has been one of our favorite summertime salads.  Full of chicken, orzo pasta, fruit and topped with toasted almonds – what’s not to like?

CHICKEN & FRUIT ORZO SALAD

  • Servings: 6 one-cup servings
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  • 1 cup dry orzo pasta

Fruit:

  • 3/4 cup pineapple tidbits in juice, drained
  • 3/4 cup green grapes, halved
  • 1/4 cup raisins
  • 2-1/2 Tblsp. lemon juice
  • 2 medium bananas, sliced (reserved)

2 chicken breast halves, cooked and cubed (about 2 cups)

Dressing:

  • 3/4 cup mayonnaise
  • 2 Tblsp. granulated sugar
  • 3/4 tsp. curry powder
  • Sprinkling of salt and a couple gratings of black pepper

1/4 cup slivered toasted almonds

Cook orzo pasta in boiling salted water for approximately 7 minutes.  Rinse with cold water and drain well.

Place orzo in a large mixing bowl.

In a medium bowl, combine pineapple, grapes, raisins and lemon juice.

Place fruit mixture in bowl with orzo.

Add cubed chicken breast to bowl with orzo.

In a small bowl, combine mayonnaise, sugar, curry and salt/pepper.

Add to dressing to orzo/chicken bowl, mixing well to blend.  Place salad in a covered container and refrigerate for at least one hour before serving.

When ready to serve, mix in reserved banana slices and sprinkle slivered almonds on top of each serving.

Yield:  Approximately 6 cups of salad.