Grilled Chicken-Mango Salad

average rating

rate/review

prep time

10 min

total time

24 min

makes

4 servings, 2-1/2 cups (625 mL) each

photo by:

kraft

recipe by: kraft

What You Need

5 Tbsp. Kraft Raspberry Vinaigrette Dressing, divided

4 small boneless skinless chicken breasts (1 lb./450 g)

4 cups tightly packed baby spinach leaves

1 small red onion, thinly sliced

1 mango, peeled, cubed

1 avocado, peeled, cubed

Make It

HEAT barbecue to medium heat.

DRIZZLE 2 Tbsp. dressing over chicken; let stand 5 min. Grill 6 to 7 min. on each side or until done (170ºF).

MEANWHILE, toss spinach with onions, mangos, avocados and remaining dressing.

SPOON salad onto 4 plates; top each with 1 sliced chicken breast.

kraft kitchens tips

How to Use Your Grill

For a restaurant touch, add grill marks to your grilled poultry. Just place the food diagonally across the hot oiled grill grates and cook until meat is cooked through. For a special touch, rotate the food a quarter turn halfway through the cooking time on each side to create criss-crossed grill marks.