Chicken and Strawberry Salad
|Olive oil/Salad oil||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Green onions||2 , thinly sliced to 1/4 cup|
|Orange juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Skinless boneless chicken breasts||12 Ounce|
|Spinach leaves||4 Cup (64 tbs)|
|Canned mandarin oranges||11 Ounce, drained (1 Can)|
|Sliced strawberries||1 Cup (16 tbs)|
For dressing, in a screw-top jar combine 2 tablespoons orange juice, oil, lemon juice, and sugar.
Cover and shake well.
Chill dressing till serving time.
For marinade, combine soy sauce, green onions, 2 tablespoons orange juice, and garlic.
Rinse chicken; pat dry with paper towels.
Place chicken in a plastic bag set into a shallow dish.
Add marinade; seal bag.
Turn chicken to coat well.
Chill for 2 to 24 hours, turning chicken occasionally.
Remove chicken from bag, reserving marinade.
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 till chicken is tender and no longer pink.
Cool slightly; slice chicken breasts.
Line 4 individual salad plates with spinach leaves.
Arrange oranges, strawberries, and chicken breast slices on spinach-lined plates.
Shake dressing; drizzle over salads.