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.”

Ingredients Nutrition


  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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