1 mango, peeled, divided
1/2 cup KRAFT Light Balsamic Vinaigrette Dressing
4 small boneless skinless chicken breast halves (1 lb.), pounded to 1/4-inch thickness
1 pkg. (6 oz.) baby spinach leaves
1 cup quartered fresh strawberries
1/4 cup thin red onion wedges
1/4 cup PLANTERS Sliced Almonds, toasted
CHOP enough mango to measure 1/3 cup; place in blender. Add dressing; blend until smooth. Pour 1/4 cup over chicken in shallow glass dish; turn chicken over to coat both sides of each breast. Refrigerate 30 min. to marinate.
REMOVE chicken from marinade; discard marinade. Cook chicken in nonstick skillet sprayed with cooking spray on medium-high heat 5 min. on each side or until done (165ºF). Cool slightly. Slice chicken; chop remaining mango.
TOSS spinach with strawberries, chopped mangos, onions and 1/4 cup of the remaining dressing mixture; spoon onto 4 plates. Fan 1 chicken breast over each salad. Top with remaining dressing mixture and nuts.
MAKE AHEAD Chicken can be marinated in mango mixture up to 8 hours before cooking as directed.NOTEUse a small food processor to puree the mango instead of the blender.
HOW TO CUT MANGOS: Cut each mango in half, just clearing the long flat seed. Score the flesh into squares of desired size, being careful to cut up to, but not through, the skin. Press the skin so the cut fruit pops outward, then cut the cubes from the skin to remove.
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- 65 mg
- 380 mg
- 20 g
- Dietary Fiber
- 4 g
- 13 g
- 27 g