Chicken and spinach salad #2
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Slivered almonds; or sesame seeds |
| 1 | small | Orange |
| 1 | Chicken breast; boneless, skinless | |
| 1 | teaspoon | Vegetable oil |
| 4 | cups | Fresh spinach; torn |
| 1 | Pear; sliced | |
| 1 | Green onion; sliced | |
| ¼ | cup | Sweet red or green pepper; diced |
| 1 | tablespoon | Canola or vegetable oil |
| 1 | tablespoon | Red wine vinegar |
| 1 | tablespoon | Orange juice |
| 1 | teaspoon | Soy sauce |
| ½ | teaspoon | Sesame oil (optional) |
| 1 | dash | Hot pepper sauce |
Directions
DRESSING
Date: Fri, 09 Feb 1996 20:24:40 EST From: AKSC87A@... (MARY JO KNAPPER) In small nonstick skillet, toast almonds over medium heat, stirring often, for about 5 minutes or until golden; set aside. Peel orange, cut off outer membrane and cut between membranes to release segments. Set aside.
Dressing: In small bowl, whisk together oil, vinegar, orange juice, soyu suace, sesame oil and hot pepper sauce; set aside.
Cut chicken crosswise into ½-inch thick slices. In skillet, heat oil over medium-high heat; stir-fry chicken for about 5 minutes or until no longer pink inside.
Meanwhile, in salad bowl, combine orange, spinach, pear, green onion and sweet pepper. Add chicken and dressing; toss to coat. Sprinkle with almonds.
Per Serving: about 275 calories, 19 g protein, 13 g fat, 26 g carbohydrate Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen.
MC-RECIPE@...
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