Chicken, mango, and spinach salad

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.