This is like a cross between a chicken salad and a pasta salad. It makes 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 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. It definitely tastes better after it has chilled for several hours. I like it best the next day.
- 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.
- Serving Size: 8
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.