Warm seafood and chicken salad
8 Servings
Ingredients
| Quantity | 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 |
Directions
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.