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Tropical Salsa-Topped Chicken Salad

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Betty Crocker Kitchens
Updated Sep 7, 2010
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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
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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

  • Step 
    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 and refrigerate 15 minutes, stirring once.
  • Step 
    2
    Meanwhile, in medium bowl, mix drained fruit, bell pepper, onions and cilantro; set aside.
  • Step 
    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.
  • Step 
    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.

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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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