Mango, Chicken and Spinach Salad
eri
20:19
< 30 mins
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Brunch
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Chicken
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Chicken breasts
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Easy
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Equipment
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Fruit
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Greens
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Main dish
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Mango
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Meat
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One Dish meal
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Poultry
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Salads
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Spinach
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Stove top
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Time to make
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Tropical fruits
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Vegetables
Edit
Mango, Chicken and Spinach Salad
Time: 26 mins
Ingredients
- 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
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.