Name: Grilled Chicken and Spinach Salad with Orange Dressing
Ingredients: 1 (10-oz.) pkg. prewashed fresh spinach, torn; 1/2 cup orange juice; 3 tablespoons brown sugar; 3 tablespoons vinegar; 1 teaspoon grated orange peel; 1/8 teaspoon salt; 2 medium shallots, minced; 4 boneless skinless chicken breast halves, pounded slightly to flatten; 1/4 teaspoon black and red pepper blend or black pepper; 6 slices orange, halved; 1 1/2 cups halved strawberries

Grilled Chicken and Spinach Salad with Orange Dressing

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Ingredients

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1 (10-oz.) pkg. prewashed fresh spinach, torn
1/2 cup orange juice
3 tablespoons brown sugar
3 tablespoons vinegar
1 teaspoon grated orange peel
1/8 teaspoon salt
2 medium shallots, minced
4 boneless skinless chicken breast halves, pounded slightly to flatten
1/4 teaspoon black and red pepper blend or black pepper
6 slices orange, halved
1 1/2 cups halved strawberries

Instructions

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.
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.
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.

Find it online: https://legenrecipes.com/recipe/grilled-chicken-spinach-salad-orange-dressing/