Polynesian Chicken Salad with Baby Spinach

• 2 cups baby spinach leaves
• 2 cups torn romaine lettuce
• 1 large red pepper, thinly sliced
• 1/2 cup canned mandarin oranges, drained
• 1/4 cup KRAFT Raspberry Vinaigrette with Poppyseed Dressing made with Extra Virgin Olive Oil
• 1/2 lb. boneless skinless chicken breasts, grilled, sliced
• 2 Tbsp. PLANTERS Cashews
• 2 Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted

1. Toss spinach and romaine with the peppers and oranges in large bowl.
2. Add dressing; mix lightly.
3. Spoon onto serving platter or two salad plates.
4. Top with the chicken; sprinkle with the cashews and coconut.

baby spinach, torn romaine lettuce, red pepper, mandarin oranges, olive oil, boneless skinless chicken breasts, cashews, s angel

Taken from www.kraftrecipes.com/recipes/polynesian-chicken-salad-baby-spinach-75370.aspx (may not work)