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Recipe by: xeniah
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See below ingredients and instructions of the recipe
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 [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 1/2-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
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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