Dressing:
1/4 cup vegetable oil
2 tbsp. preserved ginger, finely chopped
1 tbsp. orange juice concentrate
Finely grated peel of 1 orange

Salad:
4 cooked chicken breasts, skinned and boned
1/2 small English cucumber, coarsely chopped
1 red pepper, coarsely chopped
1 mango, peeled
1/2 head leaf lettuce
2 tbsp. toasted pine nuts or roasted peanuts

Makes 4 Servings

Recipe from Chatelaine Cook Book
 

In a small bowl, whisk the dressing ingredients together until well blended.  Cut the chicken into 1" cubes and place in a salad bowl with cucumber and red pepper.  Cut mango into 1" pieces and add to the salad.  Toss with dressing.  Taste and add more chopped ginger, salt or pepper, if needed.  Spoon the chicken mixture onto a lettuce lined platter.  Then Sprinkle with pine nuts.