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Prep Time

Prep Time

15 min

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Total Time

25 min

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Calories per serving


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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 cucumber, cut lengthwise and crosswise
  • 1/3-1/2 cup Almond Accents┬« Oven Roasted Sliced Almonds
  • 1/4 cup Parmesan cheese
  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.