| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Poultry, Salads, Mexican | 4 | Servings |
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 |
INSTRUCTIONS
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.
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”