Mango Tango Grilled Chicken Salad
- prep time 0 min
- total time 0 min
- serves 5
4 boneless, skinless chicken breasts
½ cup Kraft Signature Collection Raspberry Vinaigrette Dressing, divided
4 cups baby spinach
1 sliced red onion
1 peeled and sliced mango
1 peeled and sliced avocado
1. MARINATE chicken in ¼ cup vinaigrette for 5 minutes. Barbecue 6 to 7 minutes on each side or until juice run clear. Discard marinade. Cut chicken into cubes or slices.
2. TOSS spinach with onion, mango and avocado. Drizzle with remaining dressing.
3. DIVIDE salad among plates, top each plate with grilled chicken breast. Kraft Kitchens Tip: For no-mess marinating, place chicken breasts and dressing in a resealable plastic bag. discard bag after use.