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.