diabetic spinach chicken salad with mango dressing
You can use any greens that you like or mix them up. It's healthy and delicious.
prep time
15 Min
cook time
method
No-Cook or Other
yield
2 (Serving Size: 2 2/3cups each)
Ingredients
- 1 - ripe ataulfo mango, halved, seeded, peeled, and cut into 3/4-inch pieces (smaller yellow ones)
- 2 tablespoons coarsely chopped cashews
- 1/2 tablespoon olive oil
- 1 tablespoon water
- 1/8 teaspoon salt
- - black pepper to taste
- 8 ounces fresh baby spinach or greens of choice
- 1/2 medium red sweet pepper, seeded and sliced
- 6 ounces cooked skinless, boneless chicken breast, sliced
How To Make diabetic spinach chicken salad with mango dressing
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Step 1For dressing, in a food processor or blender combine one-fourth of the mango, 1 tablespoon of the cashews, the olive oil, the water, salt, and black pepper. Cover and process or blend until smooth.
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Step 2Arrange spinach leaves on four serving plates. Top with sweet pepper, chicken, and the remaining mango. Drizzle with the dressing. Sprinkle with the remaining 3 tablespoons cashews.
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Step 3Nutrition Facts Per Serving: PER SERVING: 234 cal., 10 g total fat (2 g sat. fat), 54 mg chol., 255 mg sodium, 16 g carb. (3 g fiber, 11 g sugars), 21 g pro.
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