Serves: 5
Total Calories: 203

1 pound boneless, skinless chicken breast, cut into bite-size pieces
1 cup roughly chopped honey roasted macadamia nut
1/4 cup chopped green onions
1/2 cup fresh orange sections
2 tablespoons finely diced or julienned red bell peppers
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Ginger Chili Vinaigrette:
1/2 teaspoon fresh, minced ginger
3/4 teaspoon chopped chipotle pepper
1/4 teaspoon chopped onion
1/4 teaspoon chopped garlic
1 1/2 teaspoons chopped pimientos
pinch of salt
pinch of black pepper
1 tablespoon chopped fresh parsley
1 tablespoon pasteurized egg substitute
1/4 cup tarragon vinegar
1/4 cup fresh orange juice
1/2 cup corn oil

Grill chicken, or bake in a 350° oven for 20 minutes, until chicken is no longer pink. Cool. In a medium salad bowl, combine cooled chicken, nuts, green onions, orange sections, and bell pepper. Serve with Ginger Chili Vinaigrette.

Ginger Chili Vinaigrette:
In a blender, combine ginger, chipotle pepper, onion, garlic, pimentos, salt, pepper, parsley, egg substitute, vinegar, and orange juice. Blend well. Slowly add oil, blending until well combined. Chill before serving. Makes about 1 cup.

Nutritional Facts:

Serves: 5
Total Calories: 203
Calories from Fat: 192

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