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  • Angie Fenton

    Tropical Salsa Topped Chicken Salad

  • Michelle Poludniak

    Tropical Salsa-Topped Chicken Salad 2 cups (4 oz each) tropical fruit in lightly sweetened juice (from 16-oz package) 1 teaspoon grated lime peel 1/4 teaspoon salt 2 boneless skinless chicken breasts (5 oz each), cut into 1-inch pieces 1/2 medium red bell pepper, chopped (1/2 cup) 2 medium green onions, sliced (2 tablespoons) 1 tablespoon finely chopped fresh cilantro 1 bag (6 oz) fresh baby spinach leaves 1 tablespoon flaked coconut

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