Mango, Chicken and Spinach Salad

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 pepper or 1/2  red onion

Dressing

• 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)

Directions

1. 1

   Stir together all of the ingredients for the dressing. Set aside if you want a cold (thinner) dressing.

2. 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. 3

   Transfer the dressing (warm or cold) into a large bowl.

4. 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. 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. 6

   Cut chicken into bite-size pieces and toss with any dressing left in the bowl. Arrange dressed chicken over the salad.