| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Poultry, Salads | 4 | Servings |
INGREDIENTS
| 1 | 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 | T | Soy sauce |
| 2 | t | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 166
Calories From Fat: 61
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 531.5mg
Potassium: 287.6mg
Carbohydrates: 22.1g
Fiber: 1.5g
Sugar: 14.8g
Protein: 5.2g