Toss spinach and romaine with the peppers and oranges in large bowl.
Add dressing; mix lightly. Spoon onto serving platter or two salad plates.
Top with the chicken; sprinkle with the cashews and coconut.
Prepare as directed, using KRAFT Lite Raspberry Vinaigrette Dressing.
Substitute 1/2 lb. cooked cleaned shrimp for the sliced grilled chicken.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 8 to 10 min. or until lightly toasted, stirring occasionally. Watch carefully as coconut can easily burn!
You'll savor the blend of flavors in this colorful salad. Not only does the spinach provide an excellent source of vitamin A but the red bell pepper is rich in vitamin C!
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 2 servings.
* 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. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.