• Polynesian Chicken Salad with Baby Spinach

Polynesian Chicken Salad with Baby Spinach

20 2 servings, 1/2 recipe (310 g) each
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2 servings, 1/2 recipe (310 g) each

It's a chicken salad and a spinach salad too. But the coconut, cashews and tasty Polynesian-style appeal are what make this dish really interesting.

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What You Need

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Make It

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  • Toss spinach and romaine with peppers and oranges in large bowl.
  • Add dressing; mix lightly. Spoon onto platter.
  • Top with chicken; sprinkle with nuts and coconut.

How to Toast Coconut

Toasting coconut is easy. Just spread the coconut evenly onto bottom of shallow pan. Bake in 350°F oven 8 to 10 min. or until lightly toasted, stirring occasionally. Watch carefully as the coconut can easily burn!


Substitute 1/2 lb. (225 g) cooked cleaned shrimp for the sliced grilled chicken.


  • 2 servings, 1/2 recipe (310 g) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1/2 Carbohydrates
  • 3 Meat & Alternatives
  • 1-1/2 Fats

Nutritional Information

Serving Size 2 servings, 1/2 recipe (310 g) each
Calories 320
% Daily Value
Total fat 12g
Saturated fat 3g
Cholesterol 65mg
Sodium 400mg
Carbohydrate 24g
Dietary fibre 5g
Sugars 15g
Protein 30g
Vitamin A 150 %DV
Vitamin C 230 %DV
Calcium 10 %DV
Iron 30 %DV

* 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.

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