Chicken, Mango and Spinach Salad
Fat free chicken broth
Uncooked boneless skinless chicken breast(s)
4 cup(s), baby leaves
White wine vinegar
1 large, peeled and cut into bite-size pieces
- Heat broth in a small nonstick skillet. Add chicken in one layer; cover and simmer until chicken is cooked through, about 10 minutes per side. Remove from heat and allow to cool.
- Meanwhile, arrange spinach on a large serving platter; top with mangoes. Cut chicken into bite-size pieces and arrange over mangoes.
- In a bowl, stir together nectar, mustard, curry powder, vinegar, oil, salt and pepper. Pour over salad and toss; serve. Yields about 2 1/4 cups per serving.