Orange-cashew Chicken Saladmexican, poultry, salads 1 large navel orange 2 cup diced cooked chicken or 1 turkey 1 6-oz pkg frozen pea pods, 1 thawed, halved if desired 1 small red bell pepper strips 1/3 cup thin sliced red onion(rings) 1/3 cup pace picante sauce 1/4 cup orange marmalade 1 tablespoon soy sauce 2 teaspoon finely shredded fresh ginge 1 lettuce leaves 1/3 cup cashew halves or coarsely 1 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. |
