Recipe by Holly Clegg, Trim & Terrific
Makes 4—6 servings
In a bowl, combine the chicken, oil, 2 tablespoons of the soy sauce, garlic and ginger, coating the chicken well. In a skillet coated with nonstick cooking spray, cook the chicken mixture over medium heat, about 5 to 7 minutes, until the chicken is done. Set aside and cool. In a bowl, combine the chicken, grapes, celery, green onions, orange segments and pecans. Mix together the yogurt and the remaining 1 tablespoon soy sauce and pour over the chicken mixture. Cover and refrigerate until the mixture is well chilled, about 2 hours. Serve on the fresh spinach leaves.