Tangerine and Chicken Salad - serves 4

1/2 pound cooked chicken cutlets
4 tangerines, seeded and sectioned
3 tbsp chopped pecans
2 tbsp raisins
3 scallions, chopped
1 tbsp olive oil
2 tbsp orange juice
1/2 tsp minced fresh rosemary

Shred chicken into bite-size pieces, then place them in a medium bowl along with tangerines, pecans, raisins, and scallions.
In a small bowl, whisk together oil, juice, and rosemary. Pour over salad and toss well until all pieces are lightly coated.
Serve at room temperature as a main dish salad.