mango-balsamic spinach salad with chicken recipe

mango-balsamic spinach salad with chicken

prep time: 30 minutes + marinate time
cook time: 0 minutes
ready in: 1 hour

makes: 4 servings, 3 cups each


  • 1 mango, peeled
  • 1/2 cup KRAFT Lite Balsamic Vinaigrette Dressing
  • 4 small boneless skinless chicken breasts (1 lb.), pounded to 1/4-inch thickness
  • 6 oz. DOLE® Baby Spinach
  • 1 cup quartered fresh DOLE® Strawberries
  • 1/4 cup thin red onion wedges
  • 1/4 cup PLANTERS Sliced Almonds, toasted


  1. Chop enough mango to measure 1/3 cup; place in blender. Add dressing; blend until smooth. Pour 1/4 cup over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. To marinate.
  2. Remove chicken from marinade; discard marinade. Cook chicken in skillet sprayed with cooking spray on medium-high heat 6–7 min. On each side or until done (165ºF). Cool slightly.
  3. Chop remaining mango; toss with spinach, strawberries, onions and 1/4 cup of the remaining dressing mixture. Spoon onto 4 plates. Slice chicken; fan 1 breast over each salad. Top with remaining dressing mixture and nuts.

Recipe provided by KRAFT and DOLE®

Per serving: 260 calories, 7g total fat, 1g saturated fat, 65mg cholesterol, 320mg sodium, 18g carbohydrate, 3g dietary fiber, 14g sugars, 29g protein, 70%DV vitamin A, 90%DV vitamin C, 8%DV calcium, 15%DV iron.

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.