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Tropical Salsa-Topped Chicken Salad
Tropical Salsa-Topped Chicken Salad
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Prep Time:
15 minutes
Total Time:
30 minutes
Vibrant hot chicken salad is a flavor-packed colorful delight.
Ingredients:
  • 2 cups (4 oz each) tropical fruit in lightly sweetened juice (from 16-oz package)
  • 1 teaspoon grated lime peel
  • 1/4 teaspoon salt
  • 2 boneless skinless chicken breasts (5 oz each), cut into 1-inch pieces
  • 1/2 medium red bell pepper, chopped (1/2 cup)
  • 2 medium green onions, sliced (2 tablespoons)
  • 1 tablespoon finely chopped fresh cilantro
  • 1 bag (6 oz) fresh baby spinach leaves
  • 1 tablespoon flaked coconut
Instructions:
  • Reserve juice from fruit cups. In a small bowl, combine 2 tablespoons of the reserved juice with lime peel and salt. Toss chicken pieces in the mixture until well coated. Refrigerate covered for 15 minutes, stirring halfway through.
  • Mix together the drained fruit, bell pepper, onions, and cilantro in a medium bowl; set aside.
  • Preheat a 10-inch nonstick skillet over medium-low heat. Add the marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown on the outside and fully cooked through in the center.
  • Combine spinach with the flavorful reserved juice in a large bowl. Next, arrange the dressed spinach on two dinner plates. Finally, layer on the chicken and fruit mixture before finishing with a sprinkle of coconut on top.

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