March 21st, 2010

Orzo Chicken Salad

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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.

Orzo Chicken Salad

Orzo Chicken Salad

Preparation 15 mins Cook Time 10 mins Total Time 25 mins


  • 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


  1. 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.
  2. 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.
  3. In a small bowl, stir together sour cream, mayonnaise, lemon juice, garlic, basil, onion powder, ground mustard powder, salt and pepper.
  4. Pour sour cream/mayonnaise mixture over pasta and chicken mixture and mix well. Chill for at least 2 hours before serving.
2 reviews
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.



  1. Looks great, funny that not even an hour ago I was searching the net for a leftover rotisserie chicken recipe and now I found it! Thanks!!

  2. The salad looks great. Everything is cut to the right size.

  3. I had printed this out to use later and just made it tonight. It’s delicious — I especially like the kick at the end.

    But, man, I didn’t read the bit about halving the recipe and I stupidly didn’t think how much it would make. There’s SO much for lil’ ol me!

    Do you think I could freeze some of it successfully? (Obviously new to this whole cooking thing.)

  4. I don’t know that this would freeze well, but hey, if it was going to be wasted, why not give it a try?

  5. Good point. Thanks!

  6. Thanks for responding so quickly, by the way! I love your blog and have many recipes printed; I can’t wait to try another soon.

  7. I love this recipe, I’ve made it countless times now and always get rave reviews!

  8. I would really like to pin this but it wont let me use your image for it, I went to your pinterest board and the link you have for this (so I could repin) doesn’t have a link attached to it! I want to pin this so I can find it again, why not allow images to be pinned?

  9. This looks a great recipe to take to a summer Christmas luncheon party but what is Orzo pasta, please? We don’t have it here and I can’t see from the recipe what it might look like. Is it, perhaps, like a large grain of rice but is really pasta? We have that here.

  10. Found the pasta. It’s called risoni here. We had it for dinner the first night but you’re right it’s definitely better the next day, which is a good thing because when you’re off to a BBQ and busy the last thing you need is to fix the salad so being able to make it the day before is really handy. This salad will be making more appearances this summer that’s for sure.

  11. So goood! We love this in our home often!


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