2Cook > Polynesian Chicken Salad with Baby Spinach

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Polynesian Chicken Salad with Baby Spinach

Prep Time: 20 min.
Total Time: 20 min.
Servings: 2 servings, 1/2 recipe (310 g) each

What you need

2 cups baby spinach leaves
2 cups romaine lettuce
1 red pepper
1/2 cup mandarin oranges
1/4 cup Kraft Raspberry Vinaigrette Dressing
1/2 lb. boneless skinless chicken breast
2 Tbsp. cashews
2 Tbsp. sweetened flaked coconut

How to do it

1. Toss spinach and romaine with peppers and oranges in large bowl.

2. Add dressing; mix lightly. Spoon onto platter.

3. Top with chicken; sprinkle with nuts and coconut.

Tips

How to Toast Coconut: Toasting coconut is easy. Just spread the coconut evenly onto bottom of shallow pan. Bake in 350°F oven 8 to 10 min. or until lightly toasted, stirring occasionally. Watch carefully as the coconut can easily burn!

Substitute: Substitute 1/2 lb. (225 g) cooked cleaned shrimp for the sliced grilled chicken.

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Nutrition

2 servings, 1/2 recipe (310 g) each
Calories
320
Total fat
12g
Saturated fat
3g
Cholesterol
65mg
Sodium
400mg
Carbohydrate
24g
Dietary fibre
5g
Sugars
15g
Protein
30g
Vitamin A
150%DV
Vitamin C
230%DV
Calcium
10%DV
Iron
30%DV
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.
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