Best 2 Chicken Spinach And Mango Salad Recipes

Chicken spinach and mango salad is a delightful blend of flavors and textures that creates a vibrant and refreshing dish. The combination of tender chicken, crisp spinach, juicy mango, and a tangy dressing creates a harmonious balance that will tantalize your taste buds. This salad is not only visually appealing but also packed with essential nutrients, making it a healthy and satisfying meal option. Whether you're looking for a light lunch, a nutritious side dish, or a flavorful main course, chicken spinach and mango salad is a versatile dish that will surely impress.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH SALAD WITH GRILLED CHICKEN, MANGO, AND RASPBERRIES SZWARC

Spinach Salad with Grilled Chicken, Mango, and Raspberries Szwarc image

Provided by Sandy Szwarc

Categories Salad Chicken Fruit Ginger Marinate Raspberry Mango Walnut Spinach Summer Grill/Barbecue Gourmet New Mexico

Yield Serves 2 generously

Number Of Ingredients 18

Ingredients

For dressing:
2 tablespoons raspberry vinegar*
1 tablespoon balsmic vinegar
1 tablespoon soy sauce
3/4 teaspoon Dijon mustard
1 1/2 teaspoons minced peeled fresh gingerroot
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper, or to taste
1/3 cup extra-virgin olive oil
1 whole skinless boneless chicken breast (3/4 pound), halved
1 bunch spinach (about 3/4 pound), coarse stems discarded and leaves washed well and spun dry
1 firm-ripe mango, cut into 1/4-inch thick slices
2 plum tomatoes, sliced thin
2/3 cup raspberries, picked over
4 scallions, chopped fine
1/4 cup walnuts, toasted and chopped coarse
Available at specialty foods shops and some supermarkets.

Steps:

Make dressing:
In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.)
In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)
Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. (Chicken may be made up to this point 1 day ahead and chilled, covered.)
Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.

MANGO, CHICKEN AND SPINACH SALAD

Mango, Chicken and Spinach Salad image

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.

Provided by justcallmetoni

Categories One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

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 white 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)

Steps:

Stir together all of the ingredients for the dressing. Set aside if you want a cold (thinner) 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 (warm or cold) 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 (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.
Cut chicken into bite-size pieces and toss with any dressing left in the bowl. Arrange dressed chicken over the salad.

Tips:

For the best flavor, use ripe and juicy mangoes. Tommy Atkins or Ataulfo mangoes are good choices.
If you don't have grilled chicken, you can use rotisserie chicken or leftover chicken from another meal.
To save time, you can use pre-cooked quinoa or rice instead of cooking it from scratch.
If you don't have feta cheese, you can use crumbled goat cheese or mozzarella cheese.
For a spicier salad, add a pinch of cayenne pepper or chili powder.
Serve the salad immediately, or store it in the refrigerator for up to 2 days.

Conclusion:

This easy and flavorful salad is a great way to enjoy the fresh flavors of summer. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled meats or fish. With its combination of sweet, savory, and tangy flavors, this salad is sure to please everyone at the table.