Tropical Salsa-Topped Chicken Salad

(1)
1 reviews.
  • 15 min prep time
  • 30 min total time
  • 9 ingredients
  • 2 servings

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

Directions

  1. 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. 2 Meanwhile, in medium bowl, mix drained fruit, bell pepper, onions and cilantro; set aside.
  3. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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