Island Grilled Chicken Salad with Mango Vinaigrette

Island Grilled Chicken Salad with Mango Vinaigrette
50 servings


Ingredients Weights Measures
KRAFT FREE Italian Dressing 4 lb. + 12 oz. 2-1/2 qt.
mangoes, chopped, divided 9 lb. + 4 oz. 1-1/2 gal.
torn mixed salad greens 14 lb. 9-1/2 gal.
carrots, shredded 3 lb. + 4 oz. 3 qt.
pecans pieces, toasted 12 oz. 2 cups
green onions, sliced 1 lb. + 8 oz. 3-1/4 cups
raisins 12 oz. 3-1/4 cups
boneless skinless chicken breasts, grilled 12 lb. + 8 oz. 50 each


PLACE dressing and 3 qt. of the mangos (or 1/4 cup for trial recipe) in food processor container; cover. Process until smooth; cover. Refrigerate until ready to use.

FOR each serving: Place 3 cups greens in carry-out salad container. Top with 1/4 cup each of the remaining chopped mango and carrots. Sprinkle with 2 tsp. pecans and 1 Tbsp. each of the green onions and raisins. Top with 1 chicken breast, cut into strips.

POUR 1/4 cup of the dressing mixture in portion cup; cover with lid. Place cup in salad container; close container lid. Refrigerate until ready to serve.

Kraft Kitchens Tips

Dressing mixture can be stored in tightly covered container in refrigerator up to 5 days.
Substitute mango chutney for chopped mangos layered in salads.
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Nutritional Information

Nutrition Information

Total fat
 9 g
Saturated fat
 1.5 g
 95 mg
 560 mg
 32 g
Dietary fiber
 7 g
 22 g
 38 g
Vitamin A
 270 %DV
Vitamin C
 70 %DV
 10 %DV
 15 %DV
Healthy Living Information
Low fat
Low calorie
Good source of vitamin A or C
Low sodium
Diet Exchange
1-1/2 Fruit + 2 Vegetable + 5 Meat (VL) + 1 Fat

Nutrition Bonus
The carrots and mangos in this tropical low-fat salad provide a rich source of vitamin A. In addition, this satisfying main-dish salad is low in both calories and cholesterol.