Recipe for Warm Seafood and Chicken Salad 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
1/2 lb Medium-size fresh unpeeled shrimp
1 tbl Vegetable oil
3/4 lb Skinned boned chicken breast, cut into 1/4-inch-wide strips
1/2 lb Fresh bay scallops
2 tbl Sugar
1 tbl Cornstarch
1/3 cup Rice wine
3 tbl Fresh lime juice
3 tbl Low-sodium teriyaki sauce
1 tsp Grated lime rind
1 tsp Sesame oil
1 dsh Hot sauce
1/2 cup Chopped unpeeled Granny Smith apple
3/4 cup Julienne-cut red bell pepper, (2-inch)
3 med Size oranges, peeled and sliced
3 cup Loosely packed torn spinach
1/2 cup Loosely packed torn romaine lettuce
Instructions:
Instructions: 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.

Yield: 8 servings (serving size: 1-1/2 cups).

Serving Ideas : Serve warm.

NOTES : This family favorite from Sharon Shepherd, of Orange, Texas, is a filling meal in itself-just add rolls.

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