Title: Chicken and Spinach Salad #2
Categories: Salad
Yield: 2 Servings

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

----------------------------------DRESSING----------------------------------
1 tb Canola or vegetable oil
1 tb Red wine vinegar
1 tb Orange juice
1 ts Soy sauce
1/2 ts Sesame oil (optional)
1 ds Hot pepper sauce

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.

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