Mango, Chicken and Spinach Salad

READY IN: 26mins
Recipe by justcallmetoni

A light and refreshing entree salad inspired by a Weight Watchers recipe. But don't let this meal's origin stop you from trying this. If mango is not available, then peaches and peach nectar should also work well. I have presented two ways to prepare the dressing, a simple vinagrette and a warmer version thickened with cornstarch. For those following the Flex Program, the salad is 4 points per serving. For Core folks, the salad is Core plus 1 point for the non-Core dressing.

Top Review by MockTurtle

I love these flavors! I let my husband build his own salad since I wasn't sure he would go for fruit, spinach, and chicken together, but he loved it. The dressing is wonderful and versatile, too.

Ingredients Nutrition

Directions

  1. Stir together all of the ingredients for the dressing. Set aside if you want a cold (thinner) dressing.
  2. If you want a thicker dressing, place the dressing in a small sauce pan and simmer until it is about to boil. Mix water and cornstarch together into a slurry and add to dressing. Mix until it just begins to thicken.
  3. Transfer the dressing (warm or cold) into a large bowl.
  4. Heat broth with ground ginger in a small nonstick skillet. Season chicken to taste with salt and pepper and add to skillet. Cover and simmer is cooked through, about 8 minutes per side. Remove from heat and allow to cool.
  5. Clean spinach. Dice the red pepper (if using) into 1/2 inch pieces. If using the red onion, slice very thin into half moon shapes. Peel the cucumber and half lengthwise. Cut into 1/4 inch thick slices. Add all vegetables to the large bowl with dressing and toss to coat. Transfer to serving bowl or plates.
  6. Cut chicken into bite-size pieces and toss with any dressing left in the bowl. Arrange dressed chicken over the salad.

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