Chicken, mango, and spinach salad

Chicken, mango, and spinach salad

Points® value
Total Time
40 min
20 min
20 min
Simmering the chicken in chicken broth on the stovetop is a fool-proof way to cook juicy, tender chicken. You can even use this method to cook chicken ahead to jump-start your meals for the week. Here, in this sweet and savory Asian-inspired salad we use it to top a bed of spinach greens. If you’re in a pinch for time, use diced mango from your supermarket’s produce section. To prep it yourself, spear a 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

½ cup(s)

Uncooked boneless skinless chicken breast

1 pound(s)


4 cup(s), baby leaves


2 small, cut into bite-size pieces

Mango nectar


Honey mustard

2 tsp

Curry powder

½ tsp

White wine vinegar

1 Tbsp

Canola oil

1 tsp

Black pepper

¼ tsp

Table salt

¼ tsp


  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. Stir together remaining ingredients in a small bowl; pour over salad and toss to coat. Yields about 2 1/4 cups per serving.