It's a chicken salad and a spinach salad too. But the coconut, cashews and tasty Polynesian-style appeal are what make this dish really interesting.
What You Need
Original recipe yields 2 servings
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 breast s, grilled, sliced
2 Tbsp. PLANTERS Cashews
2 Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted
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Let's 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.
Prepare as directed, using KRAFT Lite Raspberry Vinaigrette Dressing.
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!
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.