Tropical Salsa- Topped Chicken Salad

 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, 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

 

1 -Drain fruit cups, reserving juice. In small bowl, mix 2 tablespoons reserved juice, the lime peel and salt. Add chicken pieces; toss to coat. Cover; refrigerate 15 minutes, stirring once.

 

2- Meanwhile, in medium bowl, mix drained fruit, bell pepper, onions and cilantro; set aside.

 

3- Heat 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.

 

4- In large bowl, toss spinach with remaining reserved juice. On 2 dinner plates, arrange spinach. Top with chicken and fruit mixture. Sprinkle with coconut. 

 

Serves 2.