ORANGE CHICKEN CASHEW SALAD karen/noca

1/2 cup fresh cilantro
1/4 cup fresh parsley
1/4 cup vegetable oil
1/4 cup fresh orange juice or
orange pineapple juice
1 1/2 tsp. red wine vinegar
1 1/2 tsp. Dijon mustard
1 tsp. salt
2 tsp. sugar
1 tsp. Tabasco Sauce
freshly ground pepper

Salad:

1 1/4 Lbs. boneless, skinless chicken
breasts, poached
3 ribs celery, sliced on the diagonal
1/2 head romaine lettuce, torn
1 lg. red bell pepper, julienned
4 green onions, slice
1/2 to 1 cup salted cashew halves
orange slices
fresh cilantro or parsley

Process cilantro, parsley, oil, orange juice,
vinegar, mustard, salt sugar and Tabasco in
food processor. Season with pepper. Set aside.
Slice chicken into 1/4 inch pieces. Place in large bowl. Add celery, romaine, bell pepper,
green onions, and cashews. Toss with dressing.
Serve on a platter garnished with orange
slices and cilantro or parsley.