Warm Seafood And Chicken Salad Recipe

Warm Seafood And Chicken Salad Recipe

Yield: 8 Servings
Recipe by luhu.jp

Ingredients:
1/2 lbs: Medium-size fresh unpeeled shrimp,
1 tbsp: Vegetable oil,
3/4 lbs: Skinned boned chicken breast, cut into 1/4-inch-wide strips
1/2 lbs: Fresh bay scallops,
2 tbsp: Sugar,
1 tbsp: Cornstarch,
1/3 cup: Rice wine,
3 tbsp: Fresh lime juice,
3 tbsp: Low-sodium teriyaki sauce,
1 tsp: Grated lime rind,
1 tsp: Sesame oil,
1 dash: Hot sauce,
1 1/2 cup: Chopped unpeeled Granny Smith apple,
3/4 cup: Julienne-cut red bell pepper,, 2-inch
3 medium: Size oranges, peeled and sliced
3 cup: Loosely packed torn spinach,
2 1/2 cup: Loosely packed torn romaine lettuce,
1/2 cup: Sliced almonds, toasted

Directions:

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 igor@digex.net on Jan 28, 1997.


Source from luhu.jp