Live-well: chicken & spinach salad

Yield: 2 Servings

Measure Ingredient
1 tablespoon Slivered almonds, or sesame seeds
1 small Orange
1 \N Chicken breast, boneless, skinless
1 teaspoon Vegetable oil
4 cups Fresh spinach, torn
1 \N Pear, sliced
1 \N 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 [optl]
1 dash Hot pepper sauce

DRESSING

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.

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