Ingredients5 h servings 657 cals
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Rinse with cold water, drain, and set aside.
- In a large bowl, whisk together oil, orange juice, vinegar, salt, and orange zest. Stir in cooked chicken until coated. Stir in cooked orzo, cantaloupe, grape halves, and mayonnaise. Cover and chill for 4 to 6 hours. Just before serving, stir in cashews. Serve in lettuce lined bowls.
Per Serving: 657 calories; 28.2 g fat; 65.6 g carbohydrates; 37.8 g protein; 70 mg cholesterol; 497 mg sodium. Full nutrition
ReviewsRead all reviews 4
This is a fabulous, easy and refreshing recipe. It is perfect for a summer meal! I did reduce the amount of mayonnaise suggested, and I found it better to let everyone add the cashews individu...
As is, this recipe is barely servable. The citrus dressing is completely overpowered by all the mayonnaise. All I could taste was mayonnaise and oil. Not a good combination. This recipe does ha...
I think this would be just wonderful as written but since I use "real" mayonnaise, I cut back on both that and the olive oil by 1/2. Additionally (and rather than OJ), I quartered 4 naval orange...