Hot chicken salad is bursting with fresh flavor and outstanding color.
Tropical Salsa-Topped Chicken Salad
- Prep Time 15 min
- Total 30 min
- Servings 2
- Ingredients 9
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
-
Step1Drain fruit cups, reserving juice. In small bowl, mix 2 tablespoons reserved juice, the lime peel and salt. Add chicken pieces; toss to coat. Cover and refrigerate 15 minutes, stirring once.
-
Step2Meanwhile, in medium bowl, mix drained fruit, bell pepper, onions and cilantro; set aside.
-
Step3Heat 10-inch nonstick skillet over medium-low heat. Add chicken with marinade. Cook 6 to 8 minutes, stirring frequently, until chicken is brown on outside and no longer pink in center.
-
Step4In large bowl, toss spinach with remaining reserved juice. On 2 dinner plates, arrange spinach. Top with chicken and fruit mixture. Sprinkle with coconut.
Nutrition
230
Calories
5g
Total Fat
28g
Protein
21g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 440mg
- 18%
- Potassium
- 880mg
- 25%
- Total Carbohydrate
- 21g
- 7%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 13g
- Protein
- 28g
% Daily Value*:
- Vitamin A
- 210%
- 210%
- Vitamin C
- 80%
- 80%
- Calcium
- 10%
- 10%
- Iron
- 20%
- 20%
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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