Mango Chicken Spinach Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Very Tasty Salad, a refreshing change from the average salad. Found this through WW. Only 5pts per serving Ingredients:
1/2 cup fat-free chicken broth |
1 lb boneless skinless chicken breast |
4 cups spinach, baby leaves |
2 medium mangoes, peeled and cut into bite-size pieces |
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 table salt |
1/4 teaspoon black pepper |
Directions:
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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