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Main dishes

Mango-Balsamic Spinach Salad with Chicken

Mango-Balsamic Spinach Salad with Chicken recipe
photo by:kraft
Mango, spinach, strawberries, almonds…this salad is a super-sampler of good things. Which makes eating right all the more refreshing.
30 min
1 hr
4 servings
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What You Need

 mango, peeled
cup  KRAFT Lite Balsamic Vinaigrette Dressing
small  boneless skinless chicken breasts (1 lb.), pounded to 1/4-inch thickness
pkg.   (6 oz.) baby spinach leaves
cup  quartered fresh strawberries
cup  thin red onion wedges
cup  PLANTERS Sliced Almonds, toasted

Make It

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.

REMOVE chicken from marinade; discard marinade. Cook chicken in skillet sprayed with cooking spray on medium-high heat 6 to 7 min. on each side or until done (165ºF). Cool slightly. Slice chicken; chop remaining mango.

TOSS spinach with strawberries, chopped mangos, onions and 1/4 cup of the remaining dressing mixture; spoon onto 4 plates. Fan 1 chicken breast over each salad. Top with remaining dressing mixture and nuts.

Kraft Kitchens Tips

Make Ahead
Chicken can be marinated in mango mixture up to 8 hours before cooking as directed.
Use a small food processor to purée the mango instead of the blender.
How to Cut Mangos
Cut each mango in half, just clearing the long flat seed. Score the flesh into squares of desired size, being careful to cut up to, but not through, the skin. Press the skin so the cut fruit pops outward, then cut the cubes from the skin to remove.
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