Chicken and Spinach Salad

Chicken and Spinach Salad

2 cans mandarin oranges, drained
½ pound bacon, cooked and crumbled
1 pound button or Baby Bella mushrooms, cleaned and sliced
6 eggs, hard-boiled and sliced
3 bunches spinach, cleaned and torn
6 boneless, skinless chicken breasts
Dale’s meat marinade

Dressing:
1 cup vegetable oil
¼ cup white wine vinegar
½ cup ketchup
½ cup sugar
½ teaspoon salt
2 teaspoons Worcestershire sauce
½ small onion, grated

Marinate chicken breasts in Dale’s marinade for 2 -4 hours. Grill chicken until done. Cool and slice chicken; set aside. Mix salad ingredients in a large bowl and set aside. Mix together salad dressing ingredients in a screw-top jar. Cover and shake jar until well blended. Place chicken on top of salad and drizzle dressing on top. Serve immediately.