Instructions: When the tangerines are ripe and sweet, serve this variation on a chicken sandwich. Filling may also be used as a dip

1. Peel the tangerines. Scrape the pith from them and finely chop enough peel to make 2 tablespoons. Reserve for dressing or use as garnish.

2. Separate the tangerine sections and remove any pith or seeds. Halve each section and place in a bowl with the chicken, celery, onion, and parsley.

3. To make the dressing, combine the ingredients in the bowl of a food processor or blender, and pulse on and off a few seconds until thoroughly combined.

4. Gently toss the chicken mixture with the dressing. Chill until ready to serve. CALS 191, 2g fat. Serve as a filling with pita bread. CALS 361, 4g fat.

Serve as a salad on any kind of lettuce or as a sandwich with dark whole-grain bread. Wrap with a warmed tortilla. Good as a dip for toasted pita points or wheat crackers.

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