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)
  1. 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.
  2. Combine spinach, chicken, fennel, artichoke hearts, and carrots in large bowl.
  3. Pour Mango Vinaigrette over salad.  Toss to coat evenly. Sprinkle with almonds.