Recipe: Chicken and Strawberry Salad with Mandarin Oranges and Citrus Dressing

CHICKEN AND STRAWBERRY SALAD

FOR THE DRESSING:
2 tablespoons orange juice
1 tablespoon olive oil or salad oil
1 tablespoon lemon juice
2 teaspoons sugar
FOR THE CHICKEN:
1/4 cup soy sauce
2 green onions, thinly sliced (1/4 cup)
2 tablespoons orange juice
1 clove garlic, minced
12 ounces skinless, boneless chicken breasts
FOR THE SALAD:
4 cups spinach leaves
1 (11 ounce) can mandarin oranges, drained
1 cup sliced strawberries

TO PREPARE THE 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.

TO MARINADE THE CHICKEN:
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 2 to 24 hours, turning chicken occasionally.

WHEN READY TO COOK:
Remove chicken from bag. Pour marinade into a small saucepan and boil for a few minutes; reserve.

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.

TO SERVE:
Line 4 individual salad plates with spinach leaves. Arrange oranges, strawberries, and chicken breast slices on spinach-lined
plates. Shake dressing; drizzle over salads.

Makes 4 servings
Adapted from source: Better Homes and Gardens
From: Kate, MO, 06-27-00