“This salad will go well with almost any meal and give an exotic touch to it. It is also a perfect "stand-alone" meal or for buffet or garden parties and it is not much work.”
READY IN:
2hrs 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Dressing.
  2. Combine half of the orange juice, oil, lemon juice, and sugar in a screw-top jar. Cover and shake well. Chill dressing until serving time.
  3. Marinade.
  4. Combine soy sauce, green onions, rest of the 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.
  5. Chicken.
  6. 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.
  7. Serving.
  8. Line 4 individual salad plates with spinach leaves. Arrange oranges, strawberries, and chicken breast slices on spinach-lined plates. Shake dressing; drizzle over salads.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: