Chicken, Spinach and Mango Salad with Warm Tomato Vinaigrette
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
2 teaspoons olive oil
12 ounces boneless skinless chicken breasts, cut into thin strips
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1/4 cup Wish-Bone® Deluxe French Salad Dressing
1 tablespoon seasoned rice vinegar
1 pkg (6 oz each) fresh baby spinach
2 ripe mangoes, peeled, cut into bite-size pieces
2 medium ripe avocados, pitted, peeled, cut into bite-size pieces
4 slices fully cooked bacon, heated, crumbled
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 95 mg | 10% |
Carbohydrate | 34 g | 11% |
Cholesterol | 62 mg | 21% |
Total Fat | 28 g | 42% |
Iron | 3 mg | 19% |
Calories | 479 kcal | 24% |
Sodium | 469 mg | 20% |
Protein | 27 g | 55% |
Saturated Fat | 5 g | 24% |
Sugars | 21 g | 2% |
Vitamin C | 69 mg | 114% |
Heat oil in large skillet over medium-high heat. Add chicken; cook 4 minutes or until lightly browned, stirring occasionally.
Add undrained tomatoes; stir and bring to a boil. Reduce heat to low. Cook 5 minutes or until chicken is no longer pink in center, stirring frequently. Add dressing and vinegar; cook 2 minutes or until hot, stirring occasionally.
Arrange spinach, mangoes and avocados evenly on each of 4 serving plates. Top with chicken mixture; sprinkle with bacon. Serve warm.
Chicken, Spinach and Mango Salad with Warm Tomato Vinaigrette