| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Canadian |
Poultry etc, Salads |
2 |
Servings |
INGREDIENTS
| 1 |
T |
Slivered almonds, or |
|
|
sesame seeds |
| 1 |
|
Orange |
| 1 |
|
Chicken breast, boneless |
|
|
skinless |
| 1 |
t |
Vegetable oil |
| 4 |
c |
Fresh spinach, torn |
| 1 |
|
Pear, sliced |
| 1 |
|
Green onion, sliced |
| 1/4 |
c |
Sweet red or green pepper |
|
|
diced |
| 1 |
T |
Canola or vegetable oil |
| 1 |
T |
Red wine vinegar |
| 1 |
T |
Orange juice |
| 1 |
t |
Soy sauce |
| 1/2 |
t |
Sesame oil [optl] |
| 1 |
ds |
Hot pepper sauce |
INSTRUCTIONS
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 1/2-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. [-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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