Fresh Corn, Orzo, and Smoked Chicken Salad with Pi
Category
Entrees - Maindishes
Sub
Category
None
Servings
6-8
Ingredients
3/4 t. red pepper flakes
1/2 c. seasoned rice vinegar
2 T. light corn syrup
2 bay leaves
3 T. lime juice
1/4 lbs. dry orzo pasta
2 T. olive oil
3/4 lbs. julienned smoked chicken or supermarket roasted chicken
2 1/2 c. fresh raw white or yellow corn kernels
1/3 c. minced fresh basil
1/2 c. minced scallions, white and pale green parts
1/2 c. julienned and blanched red bell pepper
kosher salt and freshly ground black pepper
1/2 c. toasted pine nuts
Garnish with basil sprigs and lime wedges
Instructions
Dressing- Combine the chile flakes, vinegar, corn syrup, bay
leaves, and lime juice in a small saucepan.. Simmer for 5 minutes.
Remove from the heat and cool. Remove and discard the bay
leaves.
Salad- In a pot of lightly salted, boiling water, cook the orzo until al
dente, approximately 3 to 4 minutes. Drain and run cold water
over the orzo to stop the cooking. Drain, scoop into a large bowl,
and toss with the olive oil.
Then add the dressing and lightly toss to combine. Add the
smoked chicken dressing, corn, basil, scallions, and red pepper.
Lightly toss to combine. Season with salt and pepper to taste. Chill
for 2 hours.
Serve the salad sprinkled with pine nuts and garnished with basil
springs and lime wedges.
Serving
Suggestions
John Ash- From Earth to the Table
Originally Submitted
6/16/2010
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