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: 1-1/2 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 firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 29 (20%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 38.8mg||12 %|
|Sodium 172.7mg||6 %|
|Potassium 209.4mg||6 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 12.3g|
|Protein 14.1g||20 %|
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Calories per serving: 147
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