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Simple & Delicious

Chicken, Spinach and Mango Salad with Warm Tomato Vinaigrette

A bed of fresh baby spinach, mango and avocado topped with chicken and a warm vinaigrette dressing

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Time:

Hands On: 25 minutes
Total Time: 25 minutes

Servings:

Makes 4 servings (1 salad each)
Ingredients
  • 2 teaspoons olive oil
  • 12 ounces boneless skinless chicken breasts, cut into thin strips
  • 1 can (14.5 oz each) Hunt'sŪ Petite Diced Tomatoes, undrained
  • 1/4 cup French dressing
  • 1 tablespoon seasoned rice vinegar
  • 1 pkg (5 oz each) fresh baby spinach
  • 2 ripe mangoes, peeled, cut into bite-size pieces
  • 2 medium ripe avocados, peeled, cut into bite-size pieces
  • 4 slices fully cooked bacon, heated, crumbled
Directions
  1. Heat oil in large skillet over medium-high heat. Add chicken; cook 4 minutes, or until lightly browned, stirring occasionally.
  2. Add tomatoes with their juice; stir. 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 heated through, stirring occasionally.
  3. Arrange spinach, mangoes and avocados evenly on each of 4 serving plates. Top with chicken mixture; sprinkle with bacon. Serve warm.

Cook's Tips
Cooking Know-How: ArmourŪ Bacon can be substituted for Ready Crisp Bacon.

Nutrition Facts

Amount per Serving
Calories
471
% Daily Value*
Total fat
43%
28 g
Saturated fat
23%
5 g
Cholesterol
19%
58 MG
Sodium
22%
530 MG
Carbohydrate
11%
34 g
Dietary fiber
40%
10 g
Sugars
2%
21 g
Protein
51%
25 g
Vitamin A
90%
Vitamin C
100%
Calcium
9%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet
About Our Nutrition Information