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  11-ounce can mandarin oranges, drained
• 1  cup sliced strawberries

Directions

1. For dressing, in a screw-top jar combine 2 tablespoons orange juice, the oil, lemon juice, and sugar. Cover and shake well. Chill dressing until serving time.

2. For marinade, combine soy sauce, green onions, 2 tablespoons 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.

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.

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.

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.