| 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.
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