Chicken Salad Supreme created by: Almond Board of California

servings 4
ingredients 1 cup orange juice
2 tsp. cornstarch
2 Tbs. honey
1 Tbs. cider vinegar
2 tsp. Dijon mustard
2 tsp. grated fresh or preserved ginger
1/4 cup sliced green onion
4 half chicken breasts, boned, skinned and cooked
1/4 cup toasted chopped almonds
4 lettuce leaves
4 cups shredded Iceberg lettuce
2 oranges, peeled and sliced
2 kiwifruit, peeled and sliced
1 pint basket strawberries
preparation Blend orange juice with cornstarch in small saucepan. Stir in honey, vinegar, mustard and ginger. Cook over low heat until sauce boils and thickens. Stir in green onions. Pour over chicken breasts and marinate at least 1 hour or overnight. At serving time, remove chicken from marinade. Stir almonds into marinade and slice chicken. Place lettuce leaves on 4 individual serving plates. Top each with shredded lettuce and one sliced chicken breast. Drizzle with marinade. Garnish with orange slices, kiwifruit slices and strawberries to serve.