Print
ShareThis
Fudgy Brownie Bars
Need a quick dessert that works for kids aged 2 to 102, then try any of these brownies recipes.
Chicken, Spinach and Mango Salad with Warm Tomato Vinaigrette
Hands On: 25 minutes
Total Time: 25 minutes
Yield: Makes 4 servings (1 salad each)
A bed of fresh baby spinach, mango and avocado topped with chicken and a warm vinaigrette dressing.
Ingredients:
2
teaspoons olive oil
12
ounce boneless skinless chicken breasts, cut into thin strips
1
can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1/4
cup French dressing
1
tablespoon seasoned rice vinegar
1
pkg (5 oz each) fresh baby spinach
2
ripe mangoes, peeled, cut into bite-size pieces
2
medium ripe avocados, peeled, cut into bite-size pieces
4
slices fully cooked bacon, heated, crumbled
Preparation:
1.
Heat oil in large skillet over medium-high heat. Add chicken; cook 4 minutes, or until lightly browned, stirring occasionally.
2.
Add tomatoes with their juice; stir. Bring to a boil. Reduce heat to low. Cook 5 minutes, or until chicken is no longer pink in center, stirring frequently. Add dressing and vinegar; cook 2 minutes, or until heated through, stirring occasionally.
3.
Arrange spinach, mangoes and avocados evenly on each of 4 serving plates. Top with chicken mixture; sprinkle with bacon. Serve warm.
Nutritional Information:
| Serving Size: 1 salad | |
| Calories | 471 |
| Total Fat | 28 g |
| Saturated Fat | 5 g |
| Cholesterol | <58 mg |
| Sodium | 530 mg |
| Carbohydrate | 34 g |
| Dietary Fiber | 10 g |
| Sugars | 21 g |
| Protein | 25 g |
| Vitamin | 90 % |
| Vitamn C | 100 % |
| Calcium | 9 % |
| Iron | 14 % |
This recipe appears in:
Salads
