Tropical Salsa-Topped Chicken Salad

1 Ratings

1 Comments

Prep 15 min
Total 30 min
Ingredients 9
Servings 2

Ingredients

cups (4 oz each) tropical fruit in lightly sweetened juice (from 16-oz package)

teaspoon grated lime peel

1/4

teaspoon salt

boneless skinless chicken breasts (5 oz each), cut into 1-inch pieces

1/2

medium red bell pepper, chopped (1/2 cup)

medium green onions, sliced (2 tablespoons)

tablespoon finely chopped fresh cilantro

bag (6 oz) fresh baby spinach leaves

tablespoon flaked coconut

Steps

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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.

Notes

Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 45

% Daily Value

Total Fat: 5g; 8%
Saturated Fat 2g 10% Trans Fat 0g
Cholesterol: 70mg; 23%
Sodium: 440mg; 18%
Potassium: 880mg; 25%
Total Carbohydrate: 21g; 7%
Dietary Fiber 5g 20% Sugars 13g
Protein: 28g

% Daily Value*:

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

*Percent Daily Values are based on a 2,000 calorie diet.