Mango, Chicken And Spinach Salad Recipe

Name: Mango, Chicken And Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup fat-free chicken broth; 1 lb boneless skinless chicken breast; 1/4 teaspoon ground ginger; salt and pepper; 6 cups Baby Spinach; 2 medium mangoes, cut into bite-size pieces; 1 small cucumber; 1/2 large sweet red peppers or 1/2 red onion; Dressing; 1/3 cup mango nectar; 2 teaspoons honey mustard; 1/2 teaspoon curry powder; 1 tablespoon white wine vinegar; 1 teaspoon canola oil; 1/4 teaspoon ginger; 1/8 teaspoon black pepper; 1/8 teaspoon table salt; 1 teaspoon water (optional); 1/2 teaspoon cornstarch (optional)

Servings: persons

2/3 cup fat-free chicken broth
1 lb boneless skinless chicken breast
1/4 teaspoon ground ginger
salt and pepper
6 cups Baby Spinach
2 medium mangoes, cut into bite-size pieces
1 small cucumber
1/2 large sweet red peppers or 1/2 red onion
Dressing
1/3 cup mango nectar
2 teaspoons honey mustard
1/2 teaspoon curry powder
1 tablespoon white wine vinegar
1 teaspoon canola oil
1/4 teaspoon ginger
1/8 teaspoon black pepper
1/8 teaspoon table salt
1 teaspoon water (optional)
1/2 teaspoon cornstarch (optional)

1
Stir together all of the ingredients for the dressing. Set aside if you want a cold (thinner) dressing.
2
If you want a thicker dressing, place the dressing in a small sauce pan and simmer until it is about to boil. Mix water and cornstarch together into a slurry and add to dressing. Mix until it just begins to thicken.
3
Transfer the dressing (warm or cold) into a large bowl.
4
Heat broth with ground ginger in a small nonstick skillet. Season chicken to taste with salt and pepper and add to skillet. Cover and simmer is cooked through, about 8 minutes per side. Remove from heat and allow to cool.
5
Clean spinach. Dice the red pepper (if using) into 1/2 inch pieces. If using the red onion, slice very thin into half moon shapes. Peel the cucumber and half lengthwise. Cut into 1/4 inch thick slices. Add all vegetables to the large bowl with dressing and toss to coat. Transfer to serving bowl or plates.
6
Cut chicken into bite-size pieces and toss with any dressing left in the bowl. Arrange dressed chicken over the salad.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2/3 cup fat-free chicken broth, 1 lb boneless skinless chicken breast, 1/4 teaspoon ground ginger, salt and pepper, and more.

Yes, Mango, Chicken And Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mango, Chicken And Spinach Salad

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