- Chop enough mango to measure 1/3 cup; place in blender. Add dressing; blend until smooth. Pour 1/4 cup over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. To marinate.
- Remove chicken from marinade; discard marinade. Cook chicken in skillet sprayed with cooking spray on medium-high heat 6–7 min. On each side or until done (165ºF). Cool slightly.
- Chop remaining mango; toss with spinach, strawberries, onions and 1/4 cup of the remaining dressing mixture. Spoon onto 4 plates. Slice chicken; fan 1 breast over each salad. Top with remaining dressing mixture and nuts.
Recipe provided by KRAFT and DOLE®
Per serving: 260 calories, 7g total fat, 1g saturated fat, 65mg cholesterol, 320mg sodium, 18g carbohydrate, 3g dietary fiber, 14g sugars, 29g protein, 70%DV vitamin A, 90%DV vitamin C, 8%DV calcium, 15%DV iron.