Warm seafood and chicken salad

Yield: 8 Servings

Measure Ingredient
½ pounds Medium-size fresh unpeeled shrimp
1 tablespoon Vegetable oil
¾ pounds Skinned boned chicken breast, cut into 1/4-inch-wide strips
½ pounds Fresh bay scallops
2 tablespoons Sugar
1 tablespoon Cornstarch
⅓ cup Rice wine
3 tablespoons Fresh lime juice
3 tablespoons Low-sodium teriyaki sauce
1 teaspoon Grated lime rind
1 teaspoon Sesame oil
1 dash Hot sauce
1½ cup Chopped unpeeled Granny Smith apple
¾ cup Julienne-cut red bell pepper, (2-inch)
3 mediums Size oranges, peeled and sliced
3 cups Loosely packed torn spinach
2½ cup Loosely packed torn romaine lettuce
½ cup Sliced almonds, toasted

Peel and devein shrimp; set aside.

Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken; saute 4 minutes. Remove from skillet; set aside. Add shrimp and scallops; saute 3 minutes or until scallops are done. Remove from skillet; set aside.

Combine sugar and next 7 ingredients. Add to skillet; bring to a boil, stirring constantly. Reduce heat; add chicken, scallop mixture, apple, bell pepper, and oranges to skillet; stir gently to coat.

Combine chicken mixture, spinach, and romaine in a large bowl; toss gently.

Sprinkle with almonds. Yield: 8 servings (serving size: 1-½ cups).

Per serving: 239 Calories; 8g Fat (31% calories from fat); 22g Protein; 20g Carbohydrate; 72mg Cholesterol; 385mg Sodium Serving Ideas : Serve warm.

NOTES : This family favorite from Sharon Shepherd, of Orange, Texas, is a filling meal in itself--just add rolls.

Recipe by: Cooking Light, Nov/Dec 1992, page 106 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.

Similar recipes