Title: Chicken and Orange Salad
Categories: Mexican Salad Poultry
Yield: 6 Servings

2	tb	Scallions Or Green Onions; *
2	tb	Lime Juice
1/4	ts	Salt
2	c	Cooked Chicken; Cut Up
1	c	Green Peas; Cooked
1	c	Mayonnaise Or Salad Dressing
1/4	c	Carrot; Finely Chopped
1/4	c	Celery; Finely Chopped
1/4	c	Fresh Cilantro;FinelySnipped
3	tb	Orange Juice
1/2	ts	Salt
1/2	ts	Cinnamon; Ground
1/4	ts	Pepper; Freshly Ground
		Lettuce Leaves
3		Oranges; **
2		Avocados; ***

* Finely chop the scallions or green onions including a few green tops. ** Oranges should be pared and sectioned, or can be unpared, cut into wedges. *** Avocados should be pared and cut into wedges. Sprinkle the scallions with the lime juice and 1/4 t salt; cover and refrigerate. Mix the remaining ingredients except the lettuce, oranges and avocados and refrigerate at least 1 hour. Spoon chicken mixture onto lettuce. Garnish with oranges and avocados; sprinkle with scallions.

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