Tropical Salsa-Topped Chicken Salad

Hot chicken salad is bursting with fresh flavor and outstanding color.

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Servings 2

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ingredients 9
Prep Time 15 min
Total Time 30 min

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

1 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.
2 Meanwhile, in medium bowl, mix drained fruit, bell pepper, onions and cilantro; set aside.
3 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.
4 In large bowl, toss spinach with remaining reserved juice. On 2 dinner plates, arrange spinach. Top with chicken and fruit mixture. Sprinkle with coconut.

EXPERT TIPS

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Expert Tips

Toasting the coconut adds more flavor. Bake in an ungreased shallow pan at 350ºF for 5 to 7 minutes, stirring occasionally, until golden brown.

Buy the tropical fruit in the canned fruit aisle at your grocery store. These individual cups of fruit come in packages of four.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 440mg; 440%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 5g 5% Sugars 13g 13% ),
Protein: 28g; 28%

% Daily Value*:

Vitamin A: 210%;
Vitamin C: 80%;
Calcium: 10%;
Iron: 20%;

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;