Mandarin Chicken Salad
2 scallions, sliced
6 tbsp PRIMO Piqual or Coratina EVOO
1/4 tsp. pepper
1/2 cup coarsely chopped pecans
2 cups diced (1/2 inch) cooked chicken
1 bunch watercress, tough stems removed
1-11 oz. can mandarin oranges, rinsed well, drained and chilled
2 tbsp PRIMO Tangerine Balsamic
Preheat oven to 325F. Spread out pecans on a small baking sheet. Bake for
10-15 minutes, until lightly toasted. In a salad bowl, combine chicken,
watercress, oranges, scallions and toasted pecans. Combine the oil and balsamic
with pepper and toss to coat.
