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Grilled Chicken Breasts with Mandarin Orange Salsa
Pineapple-Glazed Chicken Breasts
Quick Salsa Chicken
Tropical Chicken Salad
Grilled Chicken Salad with Raspberries
Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls
Hot chicken salad is bursting with fresh flavor and outstanding color.
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.
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