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Chicken, Spinach and Mango Salad with Warm Tomato Vinaigrette


Chicken, Spinach and Mango Salad with Warm Tomato Vinaigrette

Chicken, Spinach and Mango Salad with Warm Tomato Vinaigrette

A bed of fresh baby spinach, mango and avocado topped with chicken and a warm vinaigrette dressing.

Hands On 25 minutes

Total Time 25 minutes

Yield

Makes 4 servings (1 salad each)

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 %

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