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"GRILLED CHICKEN with MACADAMIA NUTS" 1 pound skinless, boneless chicken breasts, cut into bite-size pieces 1/4 cup chopped green onion 1 cup roughly chopped honey-roasted macadamia nuts 1/2 cup fresh orange sections 2 tablespoons finely diced or julienned red bell pepper Ginger Chili Vinaigrette 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, green onion, nuts, orange sections, and bell pepper. Serve with Ginger Chili Vinaigrette. Serves 4-6 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 or olive oil 
In a blender, combine ginger, chipotle pepper, onion, garlic, pimientos, 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. Call Dennis 780- 448-2800 
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