Chicken, Spinach and Mango Salad with Warm Tomato Vinaigrette
by Hunt's ®
Browse the recipe Chicken, Spinach and Mango Salad with Warm Tomato Vinaigrette
Chicken, Spinach and Mango Salad with Warm Tomato Vinaigrette
Hands On 25 minutes
Total Time 25 minutes
YIELD Makes 4 servings (1 salad each)
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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:
- Heat oil in large skillet over medium-high heat. Add chicken; cook 4 minutes, or until lightly browned, stirring occasionally.
- 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.
- Arrange spinach, mangoes and avocados evenly on each of 4 serving plates. Top with chicken mixture; sprinkle with bacon. Serve warm.
This recipe appears in:
Salads
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 % |