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
Makes 4 servings (1 salad each)
|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|
- 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.
|Serving Size:||1 salad|
|Total Fat||28 g|
|Saturated Fat||5 g|
|Dietary Fiber||10 g|
|Vitamn C||100 %|
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