Chicken And Spinach Salad

Recipe Ingredients

1 tablespoon	15ml	Almonds - slivered
1 tablespoon	15ml	Orange (small)
1		Chicken breast, boneless, skinless
1 teaspoon	5ml	Vegetable oil
4 cups	948ml	Fresh spinach - torn
1		Pear - sliced
1		Green onion - sliced
1/4 cup	36g / 1.3oz	Sweet red or green pepper - diced
		Dressing
1 tablespoon	15ml	Canola or vegetable oil
1 tablespoon	15ml	Red wine vinegar
1 tablespoon	15ml	Orange juice
1 teaspoon	5ml	Soy sauce
1/2 teaspoon	2.5ml	Sesame oil [optl]
1		Hot pepper sauce

Recipe Instructions

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, soy sauce, 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.

Source:
Canadian Living Test Kitchen

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