Chicken, Mango and Spinach Salad
3
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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)
Mango
1 large, peeled and cut into bite-size pieces
Curry powder
½ tsp(s)
Black pepper
¼ pinch(es)
Instructions
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.
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