Recipe - Live-Well: Chicken And Spinach Salad

1 tablespoon Slivered almonds, or
sesame seeds
1 small Orange
1 Chicken breast, boneless,
skinless
1 teaspoon Vegetable oil
4 cup Fresh spinach, torn
1 Pear, cut or sliced up
1 Green onion, cut or sliced up
One fourth cup Sweet red or green pepper,
minced

DRESSING
1 tablespoon Canola or vegetable oil
1 tablespoon Red wine vinegar
1 tablespoon Orange juice
1 teaspoon Soy sauce
One half teaspoon Sesame oil [optl]
1 ds Hot pepper sauce

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 1/2inch thick slices. In skillet, heat oil over
mediumhigh heat; stirfry 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