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Tropical Salsa-Topped Chicken Salad

Tropical Salsa-Topped Chicken Salad
Tropical Salsa-Topped Chicken Salad might be just the main course you are searching for. One portion of this dish contains about 34g of protein, 5g of fat, and If you have cilantro, chicken breasts, coconut, and a few other ingredients on hand, you can make it. To use up the coconut you could follow this main course with the Dark Chocolate Raspberry Coconut Oatmeal Cookies (made with coconut oil!) as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

1
Drain fruit cups, reserving juice. In small bowl, mix 2 tablespoons reserved juice, the lime peel and salt.
Ingredients you will need
Lime PeelLime Peel
FruitFruit
JuiceJuice
SaltSalt
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BowlBowl
2
Add chicken pieces; toss to coat. Cover and refrigerate 15 minutes, stirring once.
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Chicken PiecesChicken Pieces
3
Meanwhile, in medium bowl, mix drained fruit, bell pepper, onions and cilantro; set aside.
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Bell PepperBell Pepper
CilantroCilantro
OnionOnion
FruitFruit
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BowlBowl
4
Heat 10-inch nonstick skillet over medium-low heat.
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Frying PanFrying Pan
5
Add chicken with marinade. Cook 6 to 8 minutes, stirring frequently, until chicken is brown on outside and no longer pink in center.
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MarinadeMarinade
Whole ChickenWhole Chicken
6
In large bowl, toss spinach with remaining reserved juice. On 2 dinner plates, arrange spinach. Top with chicken and fruit mixture.
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Whole ChickenWhole Chicken
SpinachSpinach
FruitFruit
JuiceJuice
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BowlBowl
7
Sprinkle with coconut.
Ingredients you will need
CoconutCoconut
DifficultyNormal
Ready In30 m.
Servings2
Health Score47
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesSalad
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