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Chicken and Strawberry Salad

2 Tbsp. orange juice
1 Tbsp. grapeseed oil
1 Tbsp. lemon juice
2 tsp. sugar
1/4 cup soy sauce
2 green onions, thinly sliced (1/4 cup)
2 Tbsp. orange juice
1 clove garlic, minced
12 oz. skinless, boneless chicken breasts
4 cups spinach leaves
1 can (11 oz.) mandarin oranges, drained
1 cup sliced strawberries

For Dressing:
In a screw-top jar combine 2 tablespoons orange juice, the oil, lemon
juice, and sugar. Cover and shake well.
Chill dressing until serving time.

For Marinade:
Combine soy sauce, green onions, 2 tablespoons 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
Shake dressing; drizzle over salads. Yield: 4 servings.

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