Ingredients

Preparation

4 cups cooked and cubed chicken
1/2 cup salad oil
1/4 cup orange juice
1/4 tsp each dried thyme and mint leaves
1/2 tsp salt
Freshly ground black pepper
3 green onions, thinly sliced
3 tbsp butter or margarine
1 cup pecan halves
2 cups celery, thinly sliced
1/2 lb fresh mushrooms, thinly sliced
2 cans (11 oz. each) Mandarin oranges, drained
3/4 cup water chestnuts, thinly sliced Creamy Curry Dressing (recipe below preparation on right)

1.  Place the chicken cubes in a bowl.  Set aside.

2.  In another bowl combine oil, orange juice, herbs, salt and pepper.  Toss with chicken.  Cover and refrigerate for 2 hours or more.

3.  Sauté the onions in 2 tbsp of the butter over medium heat until light golden brown.  Cool and combine with the chicken.

4.  Toast pecans in remaining butter in small skillet.  Set aside.

5.  Combine marinated chicken-onion mixture, celery, mushrooms, orange segments and water chestnuts.  Toss with half the dressing and 1/2 cup pecans.

6.  Line a salad bowl with fresh greens.  Fill with salad.  Garnish with sliced oranges, remaining pecans and fresh mint sprigs.

7.  Serve the remaining dressing with the salad.

Creamy Curry Dressing:  Combine 1 cup mayonnaise, 1/2 cup sour cream or plain yogurt, 1 tsp curry powder, 1 tbsp lemon juice, grated rind from 1 orange.  Chill