Orange-cashew chicken salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Navel orange |
| 2 | cups | Diced cooked chicken or |
| Turkey | ||
| 1 | 6-oz pkg frozen pea pods, | |
| Thawed, halved if desired | ||
| 1 | Small red bell pepper strips | |
| ⅓ | cup | Thin sliced red onion(rings) |
| ⅓ | cup | Pace Picante Sauce |
| ¼ | cup | Orange marmalade |
| 1 | tablespoon | Soy sauce |
| 2 | teaspoons | Finely shredded fresh ginge |
| Lettuce leaves | ||
| ⅓ | cup | Cashew halves or coarsely |
| Chopped cashews | ||
Directions
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