We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.

I decline
Prep Time

Prep Time

15 min

total time icon

Total Time

25 min

calories icon

Calories per serving

330

servings icon

Servings

4

Ingredients (8)
  • 4 small boneless, skinless chicken breast halves
  • 3/4 cup Italian dressing, divided
  • 1 pkg (5 oz.) DOLE® Baby Spinach Salad Blend
  • 1 can (11 or 15 oz.) DOLE Mandarin Oranges, drained
  • 1 medium red bell pepper, cut into strips
  • 1 small unpeeled unpeeled cucumber, cut lengthwise and crosswise
  • 1/3-1/2 cup Almond Accents® Oven Roasted Sliced Almonds
  • 1/4 cup Parmesan cheese
Directions
  1. Place chicken and 1/2 cup dressing in large re-sealable bag; seal and refrigerate 30 minutes, turning once or twice.
  2. Remove chicken; discard dressing.
  3. Grill or broil chicken 8 to 10 minutes, turning once or until no longer pink in the center. Cool slightly; slice into thin strips.
  4. Divide spinach, mandarin oranges, red pepper and cucumber on 4 large plates. Arrange sliced chicken on top of each salad. Sprinkle with almonds and cheese. Drizzle with remaining 1/4 cup dressing.