Main dishes

Polynesian Chicken Salad with Baby Spinach

(13)

rate it now!

Polynesian Chicken Salad with Baby Spinach recipe

photo by:

kraft

lots of flavor, almost no effort. Great meal!! We love it

posted by

a cook

on 8/27/2007

time

prep:

20 min

total:

20 min

servings

total:

2 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

cups baby spinach leaves

cups torn romaine lettuce

large red pepper, thinly sliced

1/2

cup canned mandarin orange segments, drained

1/4

cup KRAFT Raspberry Vinaigrette with Poppyseed Dressing made with Extra Virgin Olive Oil

1/2

lb. boneless skinless chicken breasts, grilled, sliced

Tbsp. PLANTERS Cashews

Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted

Make It

TOSS spinach and romaine with the peppers and oranges in large bowl.

ADD dressing; mix lightly. Spoon onto serving platter or two salad plates.

TOP with the chicken; sprinkle with the cashews and coconut.

Kraft Kitchens Tips

Substitute

Prepare as directed, using KRAFT Lite Raspberry Vinaigrette Dressing.

Substitute

Substitute 1/2 lb. cooked cleaned shrimp for the sliced grilled chicken.

How to Toast Coconut

Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 8 to 10 min. or until lightly toasted, stirring occasionally. Watch carefully as coconut can easily burn!

Rate recipes, or edit your previous ratings and more. Join / Sign In

screwdestiny

posted:9/8/2009

I really enjoyed all the flavors in this salad. Would make it again.

kwaters25

posted:2/22/2008

This was so yummy. I replaced the cashews with pecans, because that is what I had on hand. Also, I left out the coconut since we are not a fan. The dressing and oranges are a great mix and I added some Cayenne pepper to the chicken to give it some kick.

a cook

posted:8/27/2007

lots of flavor, almost no effort. Great meal!! We love it

jwolfe05

posted:7/19/2006

Delicious results with almost no effort. A great play of flavors - a little savory/a little sweet. A wonderful recipe to have on hand for when it's too hot to cook. When Mother Nature throws you a tropical heat wave, throw this tropical salad together!

newdoc2001

posted:7/1/2006

not much flavor here

a cook

posted:3/31/2006

Myfriend served this at a get together and added strawberries. She also substituted pecans. It was delicious. I plan to serve it this week!!!!

a cook

posted:3/22/2006

This was absolutely wonderful. The combination was great! And unlike some salads, didn't leave you feeling like you hadn't had dinner yet. You definitely crave more because of the taste, but it fills you up just right.

Leraanne

posted:3/5/2006

This was an awesome salad! I substituted Kraft Lite Raspberry Vinaigrette for the dressing it calls for and skipped on the cashews. It was delicious and I would definitely make it again.

saras family

posted:12/7/2005

Absolutely fabulous! I'm not one for salads, but this is very, very good and easy to make!

a cook

posted:8/23/2005

I substituted the Kraft Light Done Right Raspberry Vinagrette for the GOOD SEASONS dressing and left out the cashews and coconut to make it a more healthy salad. I also had the chicken on the side and offered grilled shrimp, so my guests could choose between the two. Everyone loved the salad! It made a great, colorful addition to the meal.

servings

total:
2 servings

healthy living information

Low calorie

Good source of vitamin A or C

Low sodium

diet exchange

1 Starch + 2 Vegetable + 3 Meat (VL) + 2 Fat

nutrition bonus

You'll savor the blend of flavors in this colorful salad. Not only does the spinach provide an excellent source of vitamin A but the red bell pepper is rich in vitamin C!