Cashew Orange Chicken Salad

I've been making this salad based on a sandwich I had at an English tea house in Yorba Linda more than 10 years ago. I love the salty, sweet, and tangy flavor combination. Served with a big glass of iced tea, it's a perfect lunch on a hot summer day.



2 cooked chicken breasts, shredded
1/4 c orange marmalade
1/2 c cashews, crushed
1/4 c mayonnaise
2 T rice vinegar
1 small can mandarin oranges
salt and fresh ground black pepper, to taste

Add marmalade, mayonnaise, and vinegar to large bowl and mix well. Add chicken and cashews and gently toss to coat. Season with salt and pepper to taste. Best served immediately over romaine lettuce with mandarine oranges or as a sandwich on nine grain bread. Serves 2 as a salad, serves 4 as a sandwich.