Tropical Salsa-Topped Chicken Salad

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

  • prep time 15 min
  • total time 30 min
  • ingredients 9
  • servings 2

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
  • 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.
  • 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;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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