Warm Seafood and Chicken Salad
| Yield: | 8 Servings |
| Categories: | Salads |
| 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 |
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