chicken and strawberry salad

Name: Chicken and Strawberry Salad
Prep time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoon(s) orange juice; 1 tablespoon(s) olive oil or salad oil; 1 tablespoon(s) lemon juice; 2 teaspoon(s) sugar; 1/4 cup(s) soy sauce; 2 - green onions, thinly sliced (1/4 cup); 2 tablespoon(s) orange juice; 1 clove(s) garlic, minced; 12 ounce(s) skinless, boneless chicken breasts; 4 cup(s) spinach leaves; 1 can(s) mandarin oranges, 11 ounces, drained; 1 cup(s) strawberries, sliced

(3 RATINGS)

1.57K Pinches 5 Photos

Susan Cutler

Anchorage, AK

Updated on Mar 16, 2016

You grill the chicken in this salad after it marinates. If you have other appliances used for grilling such as a George Foreman Grill or Jenn Aire etc. use those if the weather doesn't permit outside grilling. This is a nice salad to serve to yourself or guests!

Rate

Blue Ribbon Recipe

This light and fresh salad is delicious! With just the right mixture of fruit and spinach, it's perfect if you're looking for a light meal. The dressing is sweet with a slight tang from the lemon juice, but the salty chicken balances it out.

— The Test Kitchen

prep time 20 Min

cook time

method Grill

yield 4 serving(s)

Ingredients

2 tablespoons orange juice
1 tablespoon olive oil or salad oil
1 tablespoon lemon juice
2 teaspoons sugar
1/4 cup soy sauce
2 - green onions, thinly sliced (1/4 cup)
2 tablespoons orange juice
1 clove garlic, minced
12 ounces skinless, boneless chicken breasts
4 cups spinach leaves
1 can mandarin oranges, 11 ounces, drained
1 cup strawberries, sliced

How To Make chicken and strawberry salad

Test Kitchen Tips

This recipe makes enough dressing to lightly coat your salad. If you like a lot of dressing on your salad, you may want to double the recipe.

Step 1

DRESSING: In a screw-top jar combine orange juice, oil, lemon juice, and sugar. Cover and shake well. Chill dressing until serving time.

Step 2

MARINADE: Combine soy sauce, green onions, 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.
Step 3

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.
Step 4

Line 4 individual salad plates with spinach leaves. Arrange oranges, strawberries, and chicken breast slices on spinach-lined plates. Shake dressing; drizzle over salads. Makes 4 servings
Step 5

To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken on grill over drip pan. Cover and grill for 18 to 20 minutes or until chicken is tender and no longer pink, brushing with marinade up to the last 5 minutes of grilling.
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