Two Summer Favorites

Here are two of our favorite recipes during summer. We like to eat them together too! :)

ORANGE GRILLED CHICKEN
1 c. Italian salad dressing (we use Kraft Zesty Italian or prepared Good Seasons Italian)
1 (6 oz.) can orange juice concentrate
1/2 tsp. salt
boneless, skinless chicken breasts

Mix salad dressing, orange juice concentrate and salt together. Pour over chicken and allow to marinate until ready to grill. (I pour it over frozen chicken breasts and let it marinate while they thaw in the refrigerator.)

*Hint: if I can't find the small can of OJ concentrate at the store, I mix up a double batch, pour the second half over desired number of chicken breasts and freeze it for another day.

STRAWBERRY SPINACH SALAD
2 lb. packages ready to eat spinach
12 wonton skins cut into 4 triangles, fried
1/2 c. fresh bacon bits
1 cup strawberries, sliced
1/2 c. red pepper, finely chopped (optional)
1 bermuda onion, thinly sliced (optional)
1/4 c. grated fresh parmesan cheese
1 cup toasted sliced almonds

Toast sliced almonds in 1 tbsp. butter and 3 tbsp. sugar. Fry wonton skins. Combine all ingredients in a large bowl. Just before serving, add desired amount of dressing.

Dressing
1/2 c. red wine vinegar
3/4 c. salad oil
1/2-1 tsp. dry mustard
1/3 c. sugar
pinch of salt
1/2 c. jam (raspberry or strawberry)

My variations:
*Instead frying my own wontons, I buy the pre-packaged wonton strips (at our local grocery store they are in the produce department with the salad toppers)
*I don't like to cook bacon, so I use a jar of Hormel real bacon pieces (found by the salad dressings at our local grocery store).
*If you don't want to toast your own almonds, the butter toffee sliced almonds found with the salad toppers are really good in this salad.
*My family doesn't like straight spinach, so I use less spinach and toss in a little red leaf and green leaf lettuce.