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
- 1 cup dry orzo pasta
- 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)
- 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.