Strawberry Chicken Salad
This Strawberry Chicken Salad can be used as a complete light meal, or as a side dish, i.e. for a barbecue.
- 4 tablespoons orange juice
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons sugar
- 1/4 cup soy sauce
- 2 green onions, sliced into small pieces
- 1 clove garlic, minced
- 12 ounces skinless, boneless chicken breasts
- 4 cups spinach leaves
- 1 11-ounce can mandarin oranges, drained
- 1 cup strawberries, sliced
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.
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.
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.
Line 4 individual salad plates with spinach leaves. Arrange oranges, strawberries, and chicken breast slices on spinach-lined plates. Shake dressing; drizzle over salads.