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Strawberry Chicken Salad

4 tablespoons orange juice
1 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoons sugar
14 cup soy sauce
2 green onions, sliced into small pieces
1 garlic clove, minced
12 ounces boneless skinless chicken breasts
4 cups spinach leaves
1 (11 ounce) can mandarin oranges, drained
1 cup strawberry, sliced


Dressing. Combine half of the orange juice, oil, lemon juice, and sugar in a screw-top jar. Cover and shake well. Chill dressing until serving time. Marinade. Combine soy sauce, green onions, rest of the orange juice, and garlic. Place chicken in a plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill for at least 2 hours or up to 24 hours, turning chicken occasionally. Remove chicken from bag, reserving marinade. Chicken. Grill chicken on an uncovered grill directly over medium coals for 5 minutes. Brush chicken with marinade; turn chicken and brush with marinade. Grill for 7 to 10 minutes more or until chicken is tender and no longer pink. Cool slightly; slice chicken breasts. Serving. Line 4 individual salad plates with spinach leaves. Arrange oranges, strawberries, and chicken breast slices on spinach-lined plates. Shake dressing; drizzle over salads.

Source: www.food.com