POLYNESIAN CHICKEN SALAD WITH BABY SPINACH

Polynesian Chicken Salad with Baby Spinach image

Provided by Debbie Quimby

Time 20m

Number Of Ingredients 8

2 c baby spinach leaves
2 c torn romaine lettuce
1 large red pepper, thinly sliced
1/2 c canned mandarin oranges, drained
1/4 c red raspberry vinaigrette with poppy seed dressing
1/2 lb boneless, skinless chicken breasts, grilled and sliced
2 Tbsp cashews
2 Tbsp flaked coconut, toasted

Steps:

1. Toss spinach and romaine with the peppers and oranges in a bowl.
2. Add dressing; mix lightly and spoon onto a serving platter or two salad plates.
3. Top with chicken; sprinkle with cashews and toasted coconut.
4. Note: to toast the coconut, spread evenly in a shallow baking pan. Bake at 350 degrees for 8-10 minutes or until lightly toasted, stirring occasionally. Watch carefully, coconut can burn easily.
5. Note: For a different taste, substitue 1/2 lb cooked, cleaned shrimp for the chicken.