Sweet and savory do their delicious dance in this baby spinach salad with grilled chicken and ripe papaya.
What You Need
Original recipe yields 4 servings
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 onion s
2 Tbsp. chopped PLANTERS Walnuts, toasted
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Let's 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.
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).
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.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 3g
* 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.