Title: Orange-Cashew Chicken Salad
Categories: Poultry, Salads, Mexican
Yield: 4 Servings

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.