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CHICKEN, SPINACH AND MANGO SALAD WITH WARM TOMATO VINAIGRETTE

Active Time : 25 Minutes
Total Time : 25 Minutes
Serves : 4
INGREDIENTS
  • 2 teaspoons olive oil
  • 12 ounces 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 (6 oz each) fresh baby spinach
  • 2 ripe mangoes, peeled, cut into bite-size pieces
  • 2 medium ripe avocados, pitted, peeled, cut into bite-size pieces
  • 4 slices fully cooked bacon, heated, crumbled
DIRECTIONS

Heat oil in large skillet over medium-high heat. Add chicken; cook 4 minutes or until lightly browned, stirring occasionally.

Add undrained tomatoes; stir and 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 hot, stirring occasionally.

Arrange spinach, mangoes and avocados evenly on each of 4 serving plates. Top with chicken mixture; sprinkle with bacon. Serve warm.