Best 2 Mango Chicken And Spinach Salad Recipes

Mango chicken and spinach salad is a delicious and refreshing dish that can be enjoyed as a main course or a side dish. The combination of sweet and tangy mango, juicy chicken, and earthy spinach creates a tantalizing flavor experience that is sure to please everyone. This salad is also a great source of vitamins, minerals, and antioxidants, making it a healthy and nutritious addition to any diet. With just a few simple ingredients and a little bit of time, you can easily create this delightful dish at home.

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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:

Choose ripe mangoes: Look for mangoes that are slightly soft to the touch and have a sweet, fragrant aroma.
Use fresh spinach: Fresh spinach is best for this salad, as it has a crisp texture and a mild flavor.
Marinate the chicken: Marinating the chicken in a mixture of olive oil, lemon juice, garlic, and herbs adds flavor and helps to tenderize the meat.
Cook the chicken thoroughly: Make sure to cook the chicken until it is cooked through to ensure that it is safe to eat.
Toast the almonds: Toasting the almonds adds a nutty flavor and a crunchy texture to the salad.
Use a light dressing: A light dressing, such as a vinaigrette, is best for this salad so as not to overwhelm the other flavors.
Serve immediately: This salad is best served immediately after it is made, as the spinach will wilt if it sits for too long.

Conclusion:

This mango chicken and spinach salad is a refreshing and flavorful summer dish. The combination of sweet mangoes, tender chicken, and crisp spinach is sure to please everyone at your table. With a light dressing and a hint of toasted almonds, this salad is a perfect balance of flavors and textures. So next time you're looking for a healthy and delicious meal, give this mango chicken and spinach salad a try. You won't be disappointed!