Warm Seafood and Chicken Salad
1/2 pound medium-size fresh unpeeled shrimp
1 tablespoon vegetable oil
3/4 pound skinned, boned chicken breast, cut into 1/4-inch-wide strips
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
Dash of hot sauce
1-1/2 cups chopped unpeeled Granny Smith apple
3/4 cup (2-inch) julienne-cut red bell pepper
3 medium-size oranges, peeled and sliced
3 cups loosely packed torn spinach
2-1/2 cups loosely packed torn romaine lettuce
1/2 cup sliced almonds, toasted
1 This family favorite from Sharon Shepherd, of Orange, Texas, is a filling meal in
itself--just add rolls.
2 Peel and devein shrimp; set aside.
3 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.
4 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.
5 Combine chicken mixture, spinach, and romaine in a large bowl; toss gently. Sprinkle
with almonds. Serve warm. Yield: 8 servings (serving size: 1-1/2 cups).