Mango, Chicken and Spinach Salad |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 4 |
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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. 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 |
1/3 cup mango nectar |
2 teaspoons honey mustard |
1/2 teaspoon curry powder |
1 tablespoon white wine vinegar |
1 teaspoon canola oil |
1/4 teaspoon ginger |
1/8 teaspoon black pepper |
1/8 teaspoon table salt |
1 teaspoon water (optional) |
1/2 teaspoon cornstarch (optional) |
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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