1 tbsp Slivered almonds, or sesame seeds
1 small Orange
1 Chicken breast, boneless, skinless
1 tsp Vegetable oil
4 cup Fresh spinach, torn
1 Pear, sliced
1 Green onion, sliced
1/4 cup Sweet red or green pepper, diced
DRESSING
1 tbsp Canola or vegetable oil
1 tbsp Red wine vinegar
1 tbsp Orange juice
1 tsp Soy sauce
1/2 tsp Sesame oil [optl]
1 dash Hot pepper sauce
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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
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