2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons honey
12 boneless chicken breast halves
1 orange, juiced and juice reserved
1/8 cup chopped celery
1 cup chopped onion
1 tablespoon chopped fresh ginger root peppercorn
1 teaspoon chopped fresh parsley
1 cup chopped green onions
1 cup chopped celery
1 cup chopped onion
1 cup chopped celery
1 cup chopped celery
1 cup chopped celery
1 cup chopped celery
1 cup chopped celery
1 cup chopped celery
1 cup sliced green onions
1 cup chopped celery
1 cup chopped green onions
1 cup sliced almonds
1 cup sliced almonds
1 cup chopped almonds
1 cup chopped almonds
1 (15 ounce) can green beans
1 cup sliced celery
1 (10.75 ounce) can condensed cream of chicken soup
In a medium bowl, mix olive oil, vinegar, honey, chicken, orange, celery, onion and ginger peppercorn.
Pour chicken mixture into a large bowl and stir to coat. Toss to coat and remove from heat. Stir in orange juice, celery, celery, onions and celery. Cover and refrigerate overnight.
In a large bowl, combine cream of chicken soup, celery, onion, celery, onion, celery, celery, celery, celery, celery, celery and almonds. Fold into cream of chicken soup and stir. Spoon into a serving bowl. Garnish with almonds or almonds if desired.