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BARBECUE CHICKEN SALAD

6 tbsp. bottled Heinz chili sauce
4 tbsp. hoisin sauce
1 1/2 tbsp. orange juice concentrate
1 tbsp. honey
1 1/2 tbsp. brown sugar
1 1/2 tsp. ground ginger
1 tbsp. soy sauce
3 whole lg. boneless & skinless
chicken breasts, about 3 lbs.
2 garlic cloves, minced
1/4 c. vegetable oil
Salt & freshly ground pepper to taste
1 lg. red pepper, julienned
1/2 c. scallions, finely sliced (green part only)

To make the barbecue sauce, combine the chili sauce, hoisin sauce, orange juice concentrate, honey, brown sugar, ginger and soy sauce; set aside. Cut the breasts in half removing the cartilage. Combine the garlic, vegetable oil, salt, and pepper and marinate the chicken for 10 minutes. Bake the chicken on a rack on a baking sheet for 20 minutes. Brush with the barbecue sauce. Cook for 15 minutes. Baste again during the last 5 minutes. Remove and cool. Cut the chicken into 1 1/2 inch chunks. Garnish with the pepper and scallions. Yield: 6 servings. I'll bet one never dreamed of making chicken salad in barbecue sauce.