34 cup orange marmalade
13 cup lemon juice concentrate
4 teaspoons Dijon mustard
1 lb boneless skinless chicken breast half
10 ounces fresh spinach leaves, washed and drained
3 medium oranges, peeled and sectioned
1 small red onion, thinly sliced and separated into rings
In small bowl, combine marmalade, lemon juice and mustard; reserve 2/3 cup mixture. Prepare and heat grill until coals turn gray or follow directions for gas or electric grill. Grill chicken until tender, about 10 minutes per side, basting frequently with 1/3 cup lemon-juice mixture. Arrange spinach, oranges and onion on 4 individual serving plates. Slice each chicken breast crosswise; place on top of salads. Drizzle with remaining 2/3 cup lemon-juice mixture.