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Main dishes

Grilled Chicken-Spinach Salad

photo by:kraft
Sweet and savory do their delicious dance in this baby spinach salad with grilled chicken and ripe papaya.
25 min
39 min
4 servings

What You Need

cup  KRAFT Creamy Poppyseed Dressing, divided
small  boneless skinless chicken breasts (1 lb.)
cups  tightly packed baby spinach leaves
  papaya, chopped
cup  thinly sliced red onions
Tbsp.  chopped PLANTERS Walnuts, toasted

Make It

POUR 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate.

HEAT grill to medium-high. Remove chicken from marinade; discard marinade. Grill chicken 5 to 7 min. on each side or until done (165°F). Cut chicken into strips.

TOSS spinach with papayas and onions in large bowl; top with chicken. Add remaining dressing; toss to coat. Sprinkle with nuts.

Kraft Kitchens Tips

Use Your Broiler
Heat broiler. Place chicken on rimmed baking sheet. Broil, 4 inches from heat, 7 to 8 min. on each side or until done (165°F).
Food Facts
Papayas are pear-shaped fruits that are about 6 inches long and weigh about 1 lb. Their pale-green skins turn peachy in color when ripe. The inside flesh is a rich orange color with a center cavity filled with small edible, but bitter, shiny black seeds.
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