Recipe for Orange and Date Chicken Salad J 
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Yield:
8
Ingredients:
Amount Ingredient
A refreshing alternative for lunch on a hot yom tov day.
Serves 8.
4 cup orange juice
4 lb skinless, boneless chicken breasts, cubed
1/2 cup chopped dates
1/2 cup slivered almonds, toasted
2 cup canned mandarin orange segments, reserving 2/3 cup syrup
1 cup frozen petite peas, thawed
4 cup Boston lettuce
Dressing
2/3 cup juice from mandarin oranges
6 tbl olive oil
6 tbl canola oil
6 tbl white wine vinegar
3 tsp cinnamon
Instructions:
Instructions: In a large saucepan, bring the orange juice to a boil. Add the chicken cubes.

Cover, reduce heat and simmer for 20 minutes. Remove from heat and cool. Remove chicken from orange juice. In a large bowl combine chicken, dates, almonds, oranges and peas. Combine all dressing ingredients and pour over chicken mixture. Toss. Arrange lettuce leaves on a large platter. Top with chicken mixture and serve. If not serving immediately, keep refrigerated.

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