Polynesian Chicken Salad with Baby Spinach

Ingredients

• 2 cups baby spinach leaves 
• 0.5 cup mandarin orange segents canned drained
• 2 Tbsp planters cashews 
• 2 Tbsp baker's angel flake coconut toasted
• 0.3 cup raspberry vinaigrette with poppyseed dressing made with extra virgin olive oil kraft
• 1 large bell pepper red thinly sliced
• 2 cups torn romaine lettuce 
• 0.5 lb chicken breasts boneless skinless sliced

Equipment

• bowl

Directions

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