OUR FAVORITE RECIPES - A NEW CHICKEN SALAD
We'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
