Chicken And Strawberry Salad

Directions

1. 1. For dressing, in a screw-top jar combine 2 Tbsp. orange juice, the oil, lemon juice, and sugar. Cover and shake well. Refrigeratedressing till serving time.
2. 2. For marinade, combine soy sauce, green onions, 2 Tbsp. orange juice, and garlic. Place chicken in a plastic bag set into a shallow dish. Add in marinade; seal bag. Turn chicken to coat well. Refrigeratefor at least 2 hrs or possibly up to 24 hrs, turning chicken occasionally. Remove chicken from bag, reserving marinade.
3. 3. Grill chicken on an uncovered grill directly over medium coals for 5 min. Brush chicken with marinade; turn chicken and brush with marinade. Grill for 7 to 10 min more or possibly till chicken is tender and no longer pink. Cold slightly; slice chicken breasts.
4. 4. Line 4 individual salad plates with spinach leaves.
5. Arrange oranges, strawberries, and chicken breast slices on spinach-lined plates. Shake dressing; drizzle over salads.
6. Makes 4 servings.
7. To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan.
8. Place chicken on grill over drip pan. Cover and grill for 18 to 20 min or possibly till chicken is tender and no longer pink, brushing with marinade up to the last 5 min of grilling.
9. Prep Time: 20 minutes.