Mango Chicken And Spinach Salad
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.
Steps
Stir together all of the ingredients for the dressing.
Set aside if you want a cold dressing.
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.
Transfer the dressing into a large bowl.
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.
Clean spinach.
Dice the red pepper 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.
Cut chicken into bite-size pieces and toss with any dressing left in the bowl.
Arrange dressed chicken o.
Ingredients
fat-free chicken broth, boneless skinless chicken breast, ground ginger, salt and pepper, baby spinach, mangoes, cucumber, sweet red peppers, mango nectar, honey mustard, curry powder, white wine vinegar, canola oil, ginger, black pepper, table salt, water, cornstarch