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Main dishes

Polynesian Chicken Salad with Baby Spinach

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
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What You Need

2
cups  baby spinach leaves
2
cups  torn romaine lettuce
1
large  red pepper, thinly sliced
1/2
cup  canned mandarin oranges, 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
2
Tbsp.  PLANTERS Cashews
2
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!
K:44575v2 :75370
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