Orzo Salad with Chicken and Lemon Ginger Dressing

The other week I made Noodles with Mushroom and Lemon Ginger Dressing from Simply Recipes.   It was actually a recipe from Jaden Hair at Steamy Kitchen.  I really like the lemon ginger dressing which I used to throw together this orzo salad.  I just used what I already had in my pantry and refrigerator, plus the leftover dressing I made from the noodles.  It came together perfectly and I was really pleased.  Here is the recipe for my orzo salad and Jaden's lemon ginger dressing.

Orzo Salad
1 cup orzo pasta
1 skinless, boneless chicken breast
7-8 asparagus spears
1/4 cup dried cranberries
1/4 cup sliced almonds, toasted
olive oil

Cook orzo pasta according to package, about 8-10 minutes.  Drain and rinse with cold water.  Set aside.

While pasta is cooking, make the chicken. Pound the chicken to uniform thickness and sprinkle with salt and pepper.  Heat olive oil in skillet over medium high heat.  Cook chicken on both sides, about 3-5 minutes, until done.  Set aside and let cool.

Prepare the asparagus.  Wash them thoroughly, break off the white bottom parts and discard.  Cut into 1-2 inch sections. Fill a small saucepan with water and bring to a boil.  Parboil the asparagus for about 2 minutes over medium low heat. Drain and rinse with cold water.  Set aside.

Put the cooked orzo pasta into a medium bowl.  Chop the cooked chicken into bite size pieces.  Add to pasta.  Toss the remaining ingredients together and stir in the lemon ginger dressing.  Serve warm or cold (I liked it cold).

Lemon Ginger Dressing
From Steamy Kitchen

3/4 tsp Asian chili powder
Grated zest of 1 lemon
1 T freshly squeezed lemon juice
1 inch section of ginger, peeled and grated
1/4 cup rice vinegar
1/3 cup soy sauce
1 T honey
1 T sesame oil
3 T EVOO

Combine all ingredients, except for the sesame oil and extra virgin olive oil in a food processor.  Run the food processor for a few seconds, until all ingredients are combined.  With the machine running, drizzle in the oils.