Chicken, greens and tropical fruit come together in this extraordinary salad.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 small boneless skinless chicken breasts (1 lb./450 g)
6 cups tightly packed mixed baby salad greens
1 papaya, chopped
1 mango, sliced
1/2 cup raspberries
1/2 cup chopped toasted walnuts
1 Tbsp. finely chopped fresh mint
1/2 cup Renée's Ravin' Raspberry Vinaigrette
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How do I make it ?
Heat oven to 350ºF.
Place chicken on parchment-covered baking sheet. Bake 18 to 20 min. or until done (165ºF). Cool to room temperature.
Chop chicken coarsely. Toss with salad greens and all remaining ingredients except vinaigrette in large bowl.
Add vinaigrette just before serving; mix lightly.
Kraft Kitchen Tips!
Prepare using Renée's Poppy Seed Dressing, and substituting blueberries for the raspberries.
Calories From Fat
% Daily Value
Total fat 14 g
Saturated fat 1.5 g
Cholesterol 65 mg
Sodium 170 mg
Total carbohydrate 31 g
Dietary fibre 6 g
Sugars 22 g
Protein 30 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.