Name: Orange-Cashew Chicken Salad
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

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”