Prep Time

Prep Time

20 hrs

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Total Time

80 min

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Calories per serving


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Ingredients (8)
  • 3/4 pound fennel, cut in half
  • 1 pkg. (6 oz.) DOLE® Baby Spinach
  • 1 pound grilled chicken breast, cubed
  • 1 can (14 oz.) artichoke hearts, drained and quartered
  • 1 jar (6 oz.) marinated artichoke hearts, drained
  • 2/3 cup shredded DOLE Carrot(s)
  • 1 cup Mango Vinaigrette (see recipe below)
  • 1/3 cup slivered almonds, toasted
  1. Place fennel on baking sheet sprayed with cooking spray.  Bake at 375º F. 45 to 60 minutes or until tender.  Cool slightly; cut into cubes.
  2. Combine spinach, chicken, fennel, artichoke hearts, and carrots in large bowl.
  3. Pour Mango Vinaigrette over salad.  Toss to coat evenly. Sprinkle with almonds.
  4. ***Mango Vinaigrette:  Place 3/4 cup DOLE Frozen Mango Chunks, thawed, 1/3 cup DOLE Frozen Raspberries, thawed, 1-1/2 tablespoons honey, 3/4 cup orange juice and 2-1/2 tablespoons rice vinegar in blender or food processor container.  Cover; blend until smooth.  Makes 1-3/4 cups.