Chicken and Strawberry Salad Recipe
Summary
Preparation Time20 MinCooking Time2 Hr 15 Min
Ready In2 Hr 35 MinDifficulty LevelMedium
Health IndexHealthyServings4
Ingredients
| Orange juice | 2 Tablespoon | |
| 1 tablespoon olive oil or salad oil | ||
| Lemon juice | 1 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| 2 green onions, thinly sliced (1/4 cup) | ||
| Orange juice | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Boneless chicken breasts | 12 Ounce | |
| Spinach leaves | 4 Cup (16 tbs) | |
| Mandarin oranges | 1 11 Ounce, drained | |
| Strawberries | 1 Cup (16 tbs), sliced | |
Directions
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.
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.
Chef
