MANDARIN CHICKEN SALAD

SALAD
2 Tyson Roasted Boneless, Skinless Chicken Breasts, cubed (about 2 cups)
1 can (8 oz.) water chestnuts, drained and chopped (about 1 cup)
1 package (6 oz.) frozen pea pods, thawed
6 green onions, thinly sliced (about 1/2 cup)
1/2 red bell pepper, seeded and thinly sliced
4 cups sliced bok choy, fresh spinach or Romaine lettuce 2 cups Chinese chow mein noodles

Prep Time: 20 minutes + marination time

GINGER-SESAME MARINADE
1 can (11 oz.) mandarin oranges
3 tablespoons vegetable oil
1/2 teaspoon light sesame oil
3 tablespoons rice vinegar
1-1/2 teaspoons grated fresh ginger root
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Servings: 4

PREP: Drain orange segments; set orange segments aside and pour liquid into 2-quart bowl. Stir in oils, vinegar, ginger, sugar, salt and pepper. Add chicken, stirring well; cover and refrigerate for 1 hour to marinate. Add water chestnuts, pea pods, green onions, bell pepper and bok choy to chicken mixture. Toss to mix well. Stir in reserved mandarin oranges.

SERVE: Serve salad over Chinese chow mein noodles.



CHill: Refrigerate leftovers immediately.