Mango, Chicken And Spinach Salad

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 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 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)

Recipe

• 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.