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.