ORANGE-CASHEW CHICKEN SALAD

Servings: 4
Ingredients:

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.

—–