Photo of Chicken, Mango and Spinach Salad by WW

Chicken, Mango and Spinach Salad

3
1
1
Smartpoints value per serving
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

½ cup(s)

uncooked boneless skinless chicken breast(s)

1 pound(s)

fresh spinach

4 cup(s), baby leaves

mango(es)

2 small, cut into bite-size pieces

mango nectar

cup(s)

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

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

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