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.