Dressing:
2 T. fresh squeezed orange juice
2 T. fresh squeezed lemon juice
1-2 pkts. Splenda or other sugar substitute
Combine ingredients well.
Chill until serving.
Salad:
¼ c. soy sauce
2 T. fresh squeezed orange juice
1 clove garlic, minced
2 green onions, thinly sliced
½ lb. chicken breast
4 c. raw spinach
1 c. sliced strawberries
¼ med. red onion sliced, rings separated
In a gallon size ziplock bag combine, soy sauce, green onions, 2 T. orange juice and garlic.
Add chicken and seal bag. Marinate in refrigerator for2-24 hours, turning occasionally. Remove
chicken from bag and reserve marinade. Grill or broil chicken for 8-10 minutes turning once and
brushing with marinade. Cook until chicken is tender and no longer pink. Cool chicken slightly.
Place spinach, 2 c. each onto serving plates. Slice chicken and place on top of spinach, top with
sliced strawberries and red onion rings. Shake dressing and drizzle evenly over two salads.
Makes 2 servings
Calories: 195 per serving Fat: 3g.
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