Add some flair to dinner with this summer-fresh grilled chicken and spinach salad. Onions, mangos, avocados and grilled chicken are tossed with fresh spinach and raspberry dressing in our Grilled Chicken-Mango Salad.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 small boneless skinless chicken breasts (1 lb./450 g)
4 cups tightly packed baby spinach leaves
1 small red onion, thinly sliced
1 mango, peeled, cubed
1 avocado, peeled, cubed
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How do I make it ?
Heat barbecue to medium heat.
Drizzle 2 Tbsp. dressing over chicken; let stand 5 min. Grill 6 to 7 min. on each side or until done (170ºF).
Meanwhile, toss spinach with onions, mangos, avocados and remaining dressing.
Spoon salad onto 4 plates; top each with 1 sliced chicken breast.
Kraft Kitchen Tips!
How to Use Your Grill
For a restaurant touch, add grill marks to your grilled poultry. Just place the food diagonally across the hot oiled grill grates and cook until meat is cooked through. For a special touch, rotate the food a quarter turn halfway through the cooking time on each side to create criss-crossed grill marks.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 1.5 g
Cholesterol 65 mg
Sodium 270 mg
Carbohydrate 19 g
Fibre 5 g
Sugars 0 g
Protein 28 g
4 servings, 2-1/2 cups (625 mL) each
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.