Spinach Chicken Salad with Mango Dressing

Spinach Chicken Salad with Mango Dressing

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From: Diabetic Living Magazine

Fresh, ripe mango is blended with olive oil and cashews to create the most delicious homemade dressing for this easy spinach and chicken salad. From start to finish, this 4-serving recipe takes just 20 minutes—consider doubling or tripling it for a summertime lunch with friends!

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 large ripe mango, halved, seeded, peeled and cut into ¾-inch pieces
  • 4 tablespoons coarsely chopped cashews, divided
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 (5 ounce) package fresh baby spinach
  • 1 medium red bell pepper, seeded and sliced
  • 12 ounces cooked skinless, boneless chicken breast, sliced


  • Prep

  • Ready In

  1. For dressing, combine one-fourth of the mango, 1 tablespoon of the cashews, the olive oil, the water, salt and ground pepper in a food processor or blender. Cover and process or blend until smooth.
  2. Arrange spinach leaves on four serving plates. Top with bell pepper, chicken and the remaining mango. Drizzle with the dressing. Sprinkle with the remaining 3 tablespoons cashews.

Nutrition information

  • Serving size: 2⅔ cups
  • Per serving: 234 calories; 10 g fat(2 g sat); 3 g fiber; 16 g carbohydrates; 21 g protein; 53 mcg folate; 54 mg cholesterol; 11 g sugars; 3,991 IU vitamin A; 74 mg vitamin C; 52 mg calcium; 2 mg iron; 255 mg sodium; 481 mg potassium
  • Nutrition Bonus: Vitamin C (123% daily value), Vitamin A (80% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3 lean protein, 1 fat, 1 fruit

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