Grilled Chicken and Spinach Salad with Orange Dressing

Spinach salad turns into a special entree with the addition of grilled chicken, fresh fruit and a warm orange-flavored dressing. MORE+ LESS-

By Pillsbury Kitchens

May 20, 2010

(10-oz.) pkg. prewashed fresh spinach, torn

1/2

cup orange juice

tablespoons brown sugar

tablespoons vinegar

teaspoon grated orange peel

1/8

teaspoon salt

medium shallots, minced

boneless skinless chicken breast halves, pounded slightly to flatten

1/4

teaspoon black and red pepper blend or black pepper

slices orange, halved

1 1/2

cups halved strawberries

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1

GRILL DIRECTIONS: Heat grill. Place spinach in large bowl. In small saucepan, combine orange juice, brown sugar, vinegar, orange peel, salt and shallots; mix well. Bring to a boil over medium heat, stirring occasionally. Immediately pour over spinach; toss to combine. Divide evenly onto 4 individual dinner plates.
2

When ready to grill, lightly sprinkle 1 side of each chicken breast half with 1/8 teaspoon of the pepper blend. Place chicken, peppered side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 minutes. Lightly sprinkle chicken with remaining pepper blend; turn chicken. Cook an additional 3 to 5 minutes or until chicken is fork-tender and juices run clear.
3

Slice chicken breasts crosswise into slices; do not separate slices. Fan chicken slices; arrange 1 breast half on spinach mixture on each plate. Arrange halved orange slices and strawberries around chicken.