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Main dishes

Grilled Chicken on Mango-Avocado Spinach Salads

photo by:kraft
Chicken breasts are given a quick dip in raspberry vinaigrette, grilled to perfection and then placed on mango-avocado spinach salads.
30 min
50 min
4 servings

What You Need

cup  KRAFT Lite Raspberry Vinaigrette Dressing, divided
small  boneless skinless chicken breasts (1 lb.)
pkg.  (10 oz.) fresh spinach
 mango, chopped
 avocado, chopped
small  red onion, chopped

Make It

HEAT grill to medium-high heat.

POUR 1/3 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 20 min. to marinate. Remove chicken from marinade; discard marinade.

GRILL chicken 6 to 8 min. on each side or until done (165°F). Meanwhile, combine spinach, mangos, avocados and onions in large bowl. Add remaining dressing; toss to coat.

PLACE salad on 4 plates. Top each with 1 sliced chicken breast.

Kraft Kitchens Tips

Easy Cleanup
For no-mess marinating, place chicken breasts and dressing in resealable plastic bag, then marinate as directed. After grilling the chicken, discard bag with the remaining marinade.
Creative Leftovers
Refrigerate any leftovers. Spoon onto flour tortillas, then roll up for tasty wrap sandwiches to enjoy the next day.
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