Ingredients

1 cup orange juice
1/4 cup cilantro
1/4 cup vegetable oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon orange rind, grated
1 teaspoon sugar
1 teaspoon salt
Freshly ground black pepper
6 poached chicken breast halves
3 celery stalks, cut into strips
2 cups romaine or iceberg lettuce, shredded
3 green onions
1 large red bell pepper, cut into strips
1/4 cup salted cashews
1 can (11 oz.) mandarin oranges

Directions

Place the orange juice in a pan, bring to a boil and reduce to 1/2 cup; cool. Combine the orange juice, cilantro, oil, vinegar, mustard, orange rind, sugar, salt and black pepper in a food processor or blender; pulse for 20 seconds.

Cut chicken in 1/2-inch slices. Add celery, lettuce, green onions, red bell pepper, and cashews. Pour over the dressing and toss gently. Mound the salad on glass plates and surround with mandarin slices. Sprinkle with addition chopped cashews, if desired. Makes 10 servings.

Each serving contains 240 calories; 23 gm fat; 247 mg sodium; 0 mg cholesterol.