Free Recipe Warm Seafood and Chicken Salad
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Warm Seafood and Chicken Salad Recipe
1/2 lb Medium-size fresh unpeeled
-shrimp
1 tb Vegetable oil
3/4 lb Skinned boned chicken
-breast, cut into
-1/4-inch-wide strips
1/2 lb Fresh bay scallops
2 tb Sugar
1 tb Cornstarch
1/3 c Rice wine
3 tb Fresh lime juice
3 tb Low-sodium teriyaki sauce
1 ts Grated lime rind
1 ts Sesame oil
1 ds Hot sauce
1-1/2 c Chopped unpeeled Granny
-Smith apple
3/4 c Julienne-cut red bell
-pepper, (2-inch)
3 md Size oranges, peeled and
-sliced
3 c Loosely packed torn spinach
2-1/2 c Loosely packed torn romaine
-lettuce
1/2 c Sliced almonds, toasted
Warm Seafood and Chicken Salad Preparation
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.
Cooking Temperature:
Recipe Serves: 8
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