Tropical Salsa-Topped Chicken Salad

 

2

cups (4 oz each) tropical fruit in lightly sweetened juice (from 16-oz package)

1

teaspoon grated lime peel

1/4

teaspoon salt

2

boneless skinless chicken breasts, cut into 1-inch pieces

1/2

medium red bell pepper, chopped (1/2 cup)

2

medium green onions, sliced (2 tablespoons)

1

tablespoon finely chopped fresh cilantro

1

bag (6 oz) fresh baby spinach leaves

1

tablespoon flaked coconut

• 1 Drain fruit cups, reserving juice. In small bowl, mix 2 tablespoons reserved juice, the lime peel and salt. Add chicken pieces; toss to coat. Cover; refrigerate 15 minutes, stirring once.
• 2 Meanwhile, in medium bowl, mix drained fruit, bell pepper, onions and cilantro; set aside.
• 3 Heat 10-inch nonstick skillet over medium-low heat. Add chicken with marinade. Cook 6 to 8 minutes, stirring frequently, until chicken is brown on outside and no longer pink in center.
• 4 In large bowl, toss spinach with remaining reserved juice. On 2 dinner plates, arrange spinach. Top with chicken and fruit mixture. Sprinkle with coconut.