Chicken and Spinach Salad #2

2 Servings

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Chicken and Spinach Salad #2 Ingredients

1 tb Slivered almonds; or sesame	DRESSING
1 sm Orange	1 tb Canola or vegetable oil
1 Chicken breast; boneless,	1 tb Red wine vinegar
1 ts Vegetable oil	1 tb Orange juice
4 c Fresh spinach; torn	1 ts Soy sauce
1 Pear; sliced	1/2 ts Sesame oil (optional)
1 Green onion; sliced	1 ds Hot pepper sauce
1/4 c Sweet red or green pepper;

Instructions for Chicken and Spinach Salad #2

Date: Fri, 09 Feb 1996 20:24:40 EST From: AKSC87A@prodigy.com (MARY JO KNAPPER) 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. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized