Pour 1/2 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate.
Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF). Meanwhile, cover 4 plates with spinach.
Slice chicken; place over salads. Top with fruit, onions and remaining dressing.
Prepare using 1 pkg. (10 oz.) salad greens and substituting seedless red grapes for the strawberries.
This flavorful chicken and fruit salad is rich in vitamin A from the dark green spinach. The mangos and strawberries are not only high in vitamin C but a great way to add fruit and vibrant color to your salads.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.