Title: Chicken and spinach salad #2
 Categories: Salad
      Yield: 2 Servings
 
      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

MMMMM--------------------------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 (optional)
      1 ds Hot pepper sauce
 
  Date: Fri, 09 Feb 1996 20:24:40 EST
  
  From: AKSC87A@prodigy.com (MARY JO KNAPPER) 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