Mango-Balsamic Spinach Salad with Chicken

what you need

1 mango, peeled, divided
1/2 cup  KRAFT Light Balsamic Vinaigrette Dressing
4 small boneless skinless chicken breast halves (1 lb.), pounded to 1/4-inch thickness
1 pkg.  (6 oz.) baby spinach leaves
1 cup quartered fresh strawberries
1/4 cup  thin red onion wedges
1/4 cup PLANTERS Sliced Almonds, toasted

make it

CHOP enough mango to measure 1/3 cup; place in blender. Add dressing; blend until smooth. Pour 1/4 cup over chicken in shallow glass dish; turn chicken over to coat both sides of each breast. Refrigerate 30 min. to marinate.

REMOVE chicken from marinade; discard marinade. Cook chicken in nonstick skillet sprayed with cooking spray on medium-high heat 5 min. on each side or until done (165ºF). Cool slightly. Slice chicken; chop remaining mango.

TOSS spinach with strawberries, chopped mangos, onions and 1/4 cup of the remaining dressing mixture; spoon onto 4 plates. Fan 1 chicken breast over each salad. Top with remaining dressing mixture and nuts.

Total fat
 7 g
Saturated fat
 1 g
 65 mg
 380 mg
 20 g
Dietary fiber
 4 g
 13 g
 27 g
Vitamin A
 60 %DV
Vitamin C
 90 %DV
 8 %DV
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