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Tropical Salsa-Topped Chicken Salad

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Tropical Salsa-Topped Chicken Salad
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 2
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Hot chicken salad is bursting with fresh flavor and outstanding color.

Ingredients

2
cups (4 oz each) tropical fruit in lightly sweetened juice (from 16-oz package)
1
teaspoon grated lime peel
1/4
teaspoon salt
2
boneless skinless chicken breasts (5 oz each), cut into 1-inch pieces
1/2
medium red bell pepper, chopped (1/2 cup)
2
medium green onions, sliced (2 tablespoons)
1
tablespoon finely chopped fresh cilantro
1
bag (6 oz) fresh baby spinach leaves
1
tablespoon flaked coconut

Directions

  • 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.
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.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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