A delicious, healthy, light and refreshing meal! Have it warm, room temperature or cold.
Mix all ingredients for the marinade/dressing together in a small bowl. Pour half of the mixture into a large zip top bag. Place chicken pieces into the marinade in the bag and seal. Move chicken around in bag to coat in marinade and store in refrigerator until ready to grill. Keep the other half of the dressing in a bowl for serving with the salad.
To make orzo salad, bring a large pot of water to boil. Cook pasta according to package directions until al dente. Drain completely and pour cooked orzo into a large bowl. Top with onions, carrot, red pepper, spinach and celery. Pour the other half of the dressing (the reserved dressing) over salad and toss to coat completely. Store in refrigerator until ready to serve.
To cook chicken, heat grill to high. Place chicken onto hot grill and cover. Cook 3-5 minutes per side. Cooking times may vary according to the thickness of the meat.
To assemble, pour the orzo salad into a large serving dish. Top with toasted almonds and ramen noodles. Place cooked chicken over top and sprinkle with sesame seeds.
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This was really good 
I am going to have the leftovers for my lunch. The one substitute I had to do was Chinese Five Spices Powder since I was out of plain ‘ol Ginger.
Prep: Cook:
Serves: 4 Level: Easy
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Griselda Johnson on 8.7.2013
This was amazingly delicious!! All I had were carrots and red pepper, it still tasted delicious. I doubled the marinade. YUM. A must try.
Carol on 3.21.2011
This sounds wonderful! Thanks so much for sharing your recipe…I can’t wait to try it.