Polynesian Chicken Salad with Baby Spinach
20 Min(s)
20 Min(s) Prep
Healthy Living
It's a chicken salad and a spinach salad too. But the coconut, cashews and tasty Polynesian-style appeal are what make this dish really interesting.
What You Need
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2 servings
Original recipe yields 2 servings
2 cups baby spinach leaves
2 cups torn romaine lettuce
1 large red pepper, thinly sliced
1/2 cup canned mandarin oranges, drained
1/2 lb. boneless skinless chicken breasts, grilled, sliced
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Let's Make It
1
Toss spinach and romaine with the peppers and oranges in large bowl.
2
Add dressing; mix lightly. Spoon onto serving platter or two salad plates.
3
Top with the chicken; sprinkle with the cashews and coconut.
Kitchen Tips
Tip 1
Substitute
Prepare as directed, using KRAFT Lite Raspberry Vinaigrette Dressing.
Tip 2
Substitute
Substitute 1/2 lb. cooked cleaned shrimp for the sliced grilled chicken.
Tip 3
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!
Tip 4
Nutrition Bonus
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!
Nutrition
Calories
340
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 460mg
20%
Total Carbohydrates 25g
9%
Dietary Fiber 6g
21%
Sugars 15g
30%
Protein 29g
58%
Vitamin A
230%
Vitamin C
220%
Calcium
8%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
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.
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