Skip to main Skip to navigation
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

Recipe Rating

0 ratings.


Rate this recipe

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 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.
  3. Arrange spinach, mangoes and avocados evenly on each of 4 serving plates. Top with chicken mixture; sprinkle with bacon. Serve warm.

Nutrition Facts

Amount per Serving
Calories
485
% Daily Value*
Total fat
44%
28 g
Saturated fat
23%
5 g
Cholesterol
21%
62 MG
Sodium
23%
554 MG
Carbohydrate
12%
36 g
Dietary fiber
40%
10 g
Sugars
2%
22 g
Protein
54%
27 g
Vitamin A
92%
Vitamin C
105%
Calcium
10%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet
About Our Nutrition Information