Spinach Salad With Berries And Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This salad works with Blackberries and Raspberries as well. Ingredients:
2 tablespoons orange juice |
1 tablespoon olive oil or salad oil |
2 teaspoons splenda |
1/4 cup soy sauce |
2 green onions, thinly sliced, about 1/4 cup |
2 tablespoons orange juice |
1 tablespoon lemon juice |
1 clove garlic, minced |
12 ounces skinless, boneless chicken breasts |
4 cups spinach leaves |
1 cup sliced fresh strawberries |
1 11-ounce can mandarin oranges, drained |
Directions:
1. Dressing: In a screw-top jar combine 2 tablespoons orange juice, the oil, and splenda; cover and shake well. Chill dressing until serving time.
2. For marinade, combine soy sauce, green onions, 2 tablespoons orange juice, the lemon juice, and garlic. Place chicken in a plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill 2 to 4 hours, turning chicken occasionally. Remove chicken from bag, reserving marinade. Grill chicken on an uncovered grill over medium coals for 5 minutes. Brush with marinade; turn chicken and brush with marinade. Grill 7 to 10 minutes more or until chicken is tender and no longer pink. Cool slightly; slice chicken breast. Discard any remaining marinade.
3. Line 4 individual plates with spinach leaves. Arrange strawberries, oranges, and chicken breast slices on spinach-lined plates. Shake dressing; drizzle over salads.
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