Title: Orange-Cashew Chicken Salad
Categories: Poultry Salad Mexican
Yield: 4 Servings

1	lg	Navel orange
2	c	Diced cooked chicken or
		Turkey
1		6-oz pkg frozen pea pods,
		Thawed, halved if desired
1		Small red bell pepper strips
1/3	c	Thin sliced red onion(rings)
1/3	c	Pace Picante Sauce
1/4	c	Orange marmalade
1	tb	Soy sauce
2	ts	Finely shredded fresh ginge
		Lettuce leaves
1/3	c	Cashew halves or coarsely
		Chopped cashews

Peel and separate orange into sections; cut each section in half. In large bowl, combine orange, chicken, pea pods, red pepper and onion rings. In small bowl combine Pace Picante Sauce, marmalade, soy sauce and ginger; mix well. Toss with chicken mixture. Chill. Line serving plate with lettuce; top with chicken mixture. Sprinkle with cashews and serve with additional Pace Picante Sauce. Note: Two cups fresh pea pods, blanched, may be substituted for frozen pea pods.

From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

previous

next