Chicken Mango Spinach Salad

5 servings, about 2 cups each

1 bag (10 oz.) baby spinach leaves
1 medium mango, peeled, sliced
1 medium avocado, peeled, sliced
1 small red onion, thinly sliced
2/3 cup Raspberry Vinaigrette Dressing
2 cups cooked chicken strips (about 10 oz.)

  1. Toss spinach with mango, avocado and onion in large bowl. Add dressing; mix lightly.
  2. Spoon onto 5 plates. Top with chicken. Serve immediately.

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