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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 179.1
  • Total Fat: 2.7 g
  • Cholesterol: 50.5 mg
  • Sodium: 335.9 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 21.2 g

View full nutritional breakdown of Chicken, Mango and Spinach Salad calories by ingredient
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Chicken, Mango and Spinach Salad

Submitted by: LIFEFIRST

Introduction

PointsPlus™ Value: 6
Servings: 4
Preparation Time: 20 min
Cooking Time: 20 min
Level of Difficulty: Easy


Spear the mango with a large fork. Hold it in place on a cutting board and peel it with a paring knife. Slice off thick pieces and then chop or dice.
PointsPlus™ Value: 6
Servings: 4
Preparation Time: 20 min
Cooking Time: 20 min
Level of Difficulty: Easy


Spear the mango with a large fork. Hold it in place on a cutting board and peel it with a paring knife. Slice off thick pieces and then chop or dice.

Number of Servings: 4

Ingredients

    1 cup(s) fat-free chicken broth
    1 pound(s) uncooked boneless, skinless chicken breast
    4 cup(s) spinach, baby leaves
    1 cup(s) mango nectar
    2 tsp honey mustard
    1 Tbsp white wine vinegar
    1 tsp canola oil
    1/4 tsp table salt
    1 large mango(es), peeled and cut into bite-size pieces
    1/2 tsp curry powder
    1/4 tsp black pepper

Directions

Heat broth in a small nonstick skillet. Add chicken in one layer; cover and simmer until chicken is cooked through, about 10 minutes per side. Remove from heat and allow to cool.


Meanwhile, arrange spinach on a large serving platter; top with mangoes. Cut chicken into bite-size pieces and arrange over mangoes.


In a bowl, stir together nectar, mustard, curry powder, vinegar, oil, salt and pepper. Pour over salad and toss; serve. Yields about 2 1/4 cups per serving.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user LIFEFIRST.






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