Mango, Chicken and Spinach Salad

Mango, Chicken and Spinach Salad

Time: 26 mins


  • 2/3 cup fat-free chicken broth
  • 1 lb boneless skinless chicken breast
  • 1/4 teaspoon ground ginger
  • salt and pepper
  • 6 cups baby spinach
  • 2 medium mangoes, cut into bite-size pieces
  • 1 small cucumber
  • 1/2 large sweet red peppers or 1/2 red onion


  • 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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