| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Canadian |
Poultry etc, Salads |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Slivered almonds, or sesame seeds |
| 1 |
sm |
Orange |
| 1 |
|
Chicken breast, boneless, skinless |
| 1 |
ts |
Vegetable oil |
| 4 |
c |
Fresh spinach, torn |
| 1 |
|
Pear, sliced |
| 1 |
|
Green onion, sliced |
| 1/4 |
c |
Sweet red or green pepper, diced |
| 1 |
tb |
Canola or vegetable oil |
| 1 |
tb |
Red wine vinegar |
| 1 |
tb |
Orange juice |
| 1 |
ts |
Soy sauce |
| 1/2 |
ts |
Sesame oil [optl] |
| 1 |
ds |
Hot pepper sauce |
INSTRUCTIONS
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 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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