Tropical Chicken Salad

Juicy chunks of pineapple complement tender chicken and crunchy spinach in a colorful salad. Toss it together in less than 30 minutes!

Prep Time: 25 min
Total Time: 25 min
Makes: 4 servings (about 2 cups each)

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4	cups baby spinach leaves
4	cups bite-size pieces romaine lettuce
1	cup fresh pineapple chunks
2	cups chopped deli rotisserie chicken breast (from 2- to 2 1/2-lb chicken)
1	medium red bell pepper, chopped (1 cup)
3	medium green onions, chopped (3 tablespoons)
1/3	cup Italian dressing
3	tablespoons orange marmalade
1/4	cup salted cashews

1.	On large serving platter or in large bowl, toss spinach and romaine. Top with pineapple, chicken, bell pepper and onions.
2.	In small bowl, stir dressing and orange marmalade. Drizzle dressing over salad. Sprinkle with cashews.
High Altitude (3500-6500 ft): No change.

Kitchen Tip

Speed things up with bags of washed, ready-to-eat spinach and lettuce. Look for them in the produce area.

Nutrition Information:

1 Serving: Calories 350 (Calories from Fat 160); Total Fat 18g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 65mg; Sodium 610mg; Total Carbohydrate 25g (Dietary Fiber 4g, Sugars 17g); Protein 24g Percent Daily Value*: Vitamin A 130%; Vitamin C 170%; Calcium 10%; Iron 20% Exchanges: 1 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 1 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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