Warm Seafood And Chicken Salad

Recipe Ingredients

1/2 lb	227g / 8oz	Medium-size fresh unpeeled shrimp
1 tablespoon	15ml	Vegetable oil
3/4 lb	340g / 11oz	Chicken breast, skinless, boneless
1/2 lb	227g / 8oz	Fresh bay scallops
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Cornstarch
1/3 cup	78ml	Rice wine
3 tablespoons	45ml	Fresh lime juice
3 tablespoons	45ml	Low-sodium teriyaki sauce
1 teaspoon	5ml	Grated lime rind
1 teaspoon	5ml	Sesame oil
1		Hot sauce
1 1/2 cups	219g / 7.7oz	Chopped unpeeled granny smith apple
3/4 cup	177ml	Julienne-cut red bell pepper - (2-inch)
3 cups	711ml	Size oranges - peeled and sliced (medium)
3 cups	711ml	Spinach - torn, loosely packed
2 1/2 cups	592ml	Romaine lettuce - torn, loosely packed
1/2 cup	46g / 1.6oz	Sliced almonds - toasted

Recipe Instructions

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound medium-size fresh unpeeled shrimp

1 tablespoon vegetable oil

3/4 pound chicken breast, skinless, boneless

1/2 pound fresh bay scallops

2 tablespoons sugar

1 tablespoon cornstarch

1/3 cup rice wine

3 tablespoons fresh lime juice

3 tablespoons low-sodium teriyaki sauce

1 teaspoon grated lime rind

1 teaspoon sesame oil

1 dash hot sauce

1 1/2 cups chopped unpeeled granny smith apple

3/4 cup julienne-cut red bell pepper -- (2-inch)

3 medium size oranges -- peeled and sliced

3 cups spinach -- torn, loosely packed

2 1/2 cups romaine lettuce -- torn, loosely packed

1/2 cup sliced almonds -- toasted

After cooking, cut the chicken breasts into 1/4-inch-wide strips.

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.

Serving Ideas : Serve warm.

Source:
Sharon Shepherd, of Orange, Texas

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