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Pillsbury

Tropical Salsa-Topped Chicken Salad

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Hot chicken salad is bursting with fresh flavor and outstanding color.
Prep Time: 15 Min
Total Time: 30 Min
Makes: 2 servings
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INGREDIENTS:
2
cups (4 oz each) tropical fruit in lightly sweetened juice (from 16-oz package)
1
teaspoon grated lime peel
1/4
teaspoon salt
2
boneless skinless chicken breasts (5 oz each), cut into 1-inch pieces
1/2
medium red bell pepper, chopped (1/2 cup)
2
medium green onions, sliced (2 tablespoons)
1
tablespoon finely chopped fresh cilantro
1
bag (6 oz) fresh baby spinach leaves
1
tablespoon flaked coconut
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DIRECTIONS:
  • Drain fruit cups, reserving juice. In small bowl, mix 2 tablespoons reserved juice, the lime peel and salt. Add chicken pieces; toss to coat. Cover and refrigerate 15 minutes, stirring once.
  • Meanwhile, in medium bowl, mix drained fruit, bell pepper, onions and cilantro; set aside.
  • Heat 10-inch nonstick skillet over medium-low heat. Add chicken with marinade. Cook 6 to 8 minutes, stirring frequently, until chicken is brown on outside and no longer pink in center.
  • In large bowl, toss spinach with remaining reserved juice. On 2 dinner plates, arrange spinach. Top with chicken and fruit mixture. Sprinkle with coconut.
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Nutritional Information:

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 440mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 5g,
    • Sugars 13g),
  • Protein 28g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 1 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 3 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.
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