Live-well: chicken & spinach salad
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 [optl] |
| 1 | dash | Hot pepper sauce |
Directions
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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