Polynesian Chicken Salad With Baby Spinach

By draingal

Ingredients

• 2 cups baby spinach leaves
• 2 cups torn romaine lettuce leaves
• 1 large red bell pepper, thinly sliced
• 1/2 cup canned mandarin orange segments, drained
• 1/4 cup Good Seasons Red Raspberry Vinaigrette with Poppy Seed Dressing
• 1/2 lb. boneless skinless chicken breasts, grilled, sliced
• 2 Tbsp. Planters Cashews
• 2 Tbsp. Baker's Angel Flake Coconut, toasted

Preparation

Step 1

Toss spinach and romaine with the peppers and oranges in large bowl.

Add dressing; mix lightly. Spoon onto serving platter or two salad plates.

Top with the chicken; sprinkle with the cashews and coconut.

Great Substitute:Substitute 1/2 lb. cooked cleaned shrimp for the sliced grilled chicken.

How To Toast Coconut: Toasting coconut is easy. Just spread Baker's Angel Flake Coconut evenly in shallow baking pan. Bake at 350°F for 8 to 10 min. or until lightly toasted, stirring occasionally. Watch carefully as coconut can easily burn!