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OUR FAVORITE RECIPES - A NEW CHICKEN SALAD

Cathy Mallers PhotoWe're all grilling out these days, so why not put those chicken breasts to good use in a yummy chicken salad.  This one uses some of the fresh fruits you'll find during these hot summer days.  To view more chicken salad recipes, click here.

Prep Time:  4 hours

Cook Time:  30 min

Difficulty:  Easy

Servings:  4

Ingredients:

2 tablespoons orange juice

1 tablespoon olive oil or salad oil          

2 teaspoons sugar            

1/4 cup soy sauce          

2 green onions, thinly sliced (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:

Dressing: In a screw-top jar combine 2 tablespoons orange juice, the oil, and sugar; cover and shake well. Chill dressing until serving time.

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 ***. Discard any remaining marinade.

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

CATHY MALLERS & DEAN'S TEAM CHICAGO

Posted: Wednesday, July 16, 2008 8:54 AM by Dean's Team

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