Roasted Fennel Spinach Salad with Chicken
- 3/4 Pound Fennel (cut in half)
- 6 Ounces Dole Baby Spinach (1 package)
- 1 Pound Chicken Breast (grilled, cubed)
- 14 Ounces Artichoke Hearts (1 can, drained)
- 6 Ounces Marinated Artichoke Hearts (1 jar)
- 2/3 Cup Dole Carrots (shredded)
- 1 Cup Mango Vinaigrette
- 1/3 Cup Almonds (slivered, toasted)
- Place fennel on baking sheet sprayed with cooking spray. Bake at 375º F. 45 to 60 minutes or until tender. Cool slightly; cut into cubes.
- Combine spinach, chicken, fennel, artichoke hearts, and carrots in large bowl.
- Pour Mango Vinaigrette over salad. Toss to coat evenly. Sprinkle with almonds.