Grilled Chicken-Spinach Salad with Mango-Balsamic Dressing

• 4-1/2 cups KRAFT Balsamic Vinaigrette Dressing
• 4-1/2 cups fresh mango puree Whole Foods 2 ea For $4.00 thru 02/09
• 24 each boneless skinless chicken breasts
• 3 gal. baby spinach leaves
• 1-1/2 qt. grape tomatoes, cut in half King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/2 qt. red onions, cut into thin strips
• to taste salt and pepper
• 1-1/2 qt. fresh mango, small dice Whole Foods 2 ea For $4.00 thru 02/09
• 2-1/4 cups candied macadamia nuts

1. Mix dressing and puree; pour 1-1/2 qt.
2. (or 1/4 cup for trial recipe) over chicken in non-reactive pan.
3. Refrigerate up to 8 hours to marinate.
4. Remove chicken from marinade; discard marinade.
5. For each serving: Grill chicken 5 to 6 min.
6. on each side or until done (165 degrees F).
7. Cool slightly.
8. Toss 2 cups spinach with 1/4 cup each tomatoes and onions, and 1-1/2 Tbsp.
9. of the remaining dressing mixture; place on serving plate.
10. Slice 1 chicken breast; fan over salad.
11. Season with salt and pepper.
12. Top with 1/2 Tbsp.
13. of the remaining dressing mixture, 1/4 cup diced mangos and 1-1/2 Tbsp.
14. nuts.

dressing, fresh mango, chicken breasts, baby spinach leaves, grape tomatoes, red onions, salt, fresh mango, candied macadamia nuts

Taken from www.kraftrecipes.com/recipes/grilled-chicken-spinach-salad-mango-balsamic-dressing-113284.aspx (may not work)