Floating Olive Branch
Asian Orzo Salad


  •  ½ lb broccoli florets
  • 1 (8 oz) package orzo, cooked and drained
  • 1 cup water chestnuts, drained and chopped
  • 2 cups grilled chicken, diced
  • 3 scallions, finely chopped
  • 1 medium red bell pepper, diced


  • 1/3 cup Seasons Honey Ginger White Balsamic
  • 2 tsp soy sauce
  • 1/3 cup Seasons Arbequina Extra Virgin Olive Oil
  • 4 Tbsp Seasons Toasted Sesame Oil
  • 1 tsp Seasons Roasted Garlic Fused Premium Salt


  1. Steam broccoli until slightly crisp. Plunge into ice water and drain well.
  2. In a large bowl, combine broccoli, orzo, water chestnuts, chicken, scallions, and red bell pepper.
  3. Place all of the dressing ingredients in a blender and blend until homogenized. Pour over orzo mixture, tossing gently to coat. Cover and chill until ready to serve.