Photo of Chicken, Mango and Spinach Salad by WW

Chicken, Mango and Spinach Salad

Points® value
Total Time
40 min
20 min
20 min
Spear the mango with a large fork. Hold it in place on a cutting board and peel it with a paring knife. Slice off thick pieces and then chop or dice.


Fat free chicken broth

1 cup(s)

Uncooked boneless skinless chicken breast

1 pound(s)

Fresh spinach

4 cup(s), baby leaves

Mango nectar

1 cup(s)

Honey mustard

2 tsp(s)

White wine vinegar

1 tbsp(s)

Canola oil

1 tsp(s)

Table salt

¼ tsp(s)


1 large, peeled and cut into bite-size pieces

Curry powder

½ tsp(s)

Black pepper

¼ pinch(es)


  1. 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.
  2. Meanwhile, arrange spinach on a large serving platter; top with mangoes. Cut chicken into bite-size pieces and arrange over mangoes.
  3. 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.