Mango Chicken Spinach Salad

READY IN: 40mins
Recipe by Amber Dawn

Very Tasty Salad, a refreshing change from the average salad. Found this through WW. Only 5pts per serving

Top Review by Suzie Sue

Good salad - very easy. I didn't have any mango nectar so I just used some tropical fruit juice that I had (100% juice). With the juice the dressing was a little runny and could have used more zing, but otherwise it had good flavor. I will add a little more vinegar next time and will try to find the nectar. I also added sugared almonds, but I think pecans would be even better. I marinated the chicken with a 30 minute marinades (store bought) rather than the broth. I will make this again.

Ingredients Nutrition


  1. Heat broth in a small nonstick skillet.
  2. Add chicken in one layer; cover and simmer until chicken is cooked through, about 10 minutes per side.
  3. Remove from heat and allow to cool.
  4. Arrange spinach on a large serving platter; top with mangoes.
  5. (To cut a mango, spear the fruit with a large fork. Hold it in place on a cutting board and peel with a paring knife. Cut off thick slices of fruit, then dice.) Cut chicken into bite-size pieces and arrange over mangoes.
  6. In a bowl, stir together nectar, mustard, curry powder, vinegar, oil, salt and pepper.
  7. Pour over salad and toss; serve.
  8. Yields about 2 1/4 cups per serving.

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