Heather Greenbaum, R.D., nu-train
Chicken Mango Spinach Salad
Spring and summer are made for salads. So even if you've been eating salad all winter long, now is the time to experiment with some unique and seasonal ingredients. This particular salad is loaded with vitamins A and C. And the protein from the chicken and the healthy fat from the avocado will leave you feeling satisfied, making this a perfect meal for lunch or dinner.
Prep Time: 10 min
Total Time: 10 min
Makes: 5 servings, about 2 cups each
1 bag (10 oz.) baby spinach leaves
1 medium mango, peeled, sliced
1 medium avocado, peeled, sliced
1 small red onion, thinly sliced
2/3 cup KRAFT LIGHT DONE RIGHT! Raspberry Vinaigrette Reduced Fat Dressing
2 cups cooked chicken strips (about 10 oz.)
Toss spinach with mango, avocado and onion in large bowl. Add dressing; mix lightly. Spoon onto 5 plates. Top with chicken. Serve immediately.
Serving size: About 2 cups
Total fat 15g
Saturated fat 2.5g
Cholesterol 50 mg
Dietary fiber 5 g
Vitamin A 110 % DV
Vitamin C 50% DV
Calcium 8% DV
Iron 15 % DV
Recipe courtesy of foodnetwork.com
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