Chicken Spinach Mango Salad with Warm Tomato Vinaigrette Recipe

INGREDIENTS

2 teaspoons olive oil 12 ounce boneless skinless chicken breasts, cut into thin strips 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained 1/4 cup French dressing 1 tablespoon seasoned rice vinegar 1 pkg (5 oz each) fresh baby spinach 2 ripe mangoes, peeled, cut into bite-size pieces 2 medium ripe avocados, peeled, cut into bite-size pieces 4 slices fully cooked bacon, heated, crumbled

PREPARATION:

1. Heat oil in large skillet over medium-high heat. Add chicken; cook 4 minutes, or until lightly browned, stirring occasionally.
2. Add tomatoes with their juice; stir. Bring to a boil. Reduce heat to low. Cook 5 minutes, or until chicken is no longer pink in center, stirring frequently. Add dressing and vinegar; cook 2 minutes, or until heated through, stirring occasionally.
3. Arrange spinach, mangoes and avocados evenly on each of 4 serving plates. Top with chicken mixture; sprinkle with bacon. Serve warm.

This recipe appears in: Salads NUTRITIONAL INFORMATION: Serving Size: 1 salad Calories 471 Total Fat 28 g Saturated Fat 5 g Cholesterol <58 mg Sodium 530 mg Carbohydrate 34 g Dietary Fiber 10 g Sugars 21 g Protein 25 g Vitamin 90 % Vitamn C 100 % Calcium 9 % Iron 14 %