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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.
time
prep:
25 min
total:
39 min
servings
total:
4 servings

What You Need

1/2
cup  KRAFT Creamy Poppyseed Dressing, divided
4
small  boneless skinless chicken breasts (1 lb.)
6
cups  tightly packed baby spinach leaves
1
  papaya, chopped
1/4
cup  thinly sliced red onions
2
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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