diabetic spinach chicken salad with mango dressing

Name: Diabetic Spinach Chicken Salad with Mango Dressing
Prep time: 15 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 - ripe ataulfo mango, halved, seeded, peeled, and cut into 3/4-inch pieces (smaller yellow ones); 2 tablespoon(s) coarsely chopped cashews; 1/2 tablespoon(s) olive oil; 1 tablespoon(s) water; 1/8 teaspoon(s) salt; - black pepper to taste; 8 ounce(s) fresh baby spinach or greens of choice; 1/2 medium red sweet pepper, seeded and sliced; 6 ounce(s) cooked skinless, boneless chicken breast, sliced

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

You can use any greens that you like or mix them up. It's healthy and delicious.

yield 2 (Serving Size: 2 2/3cups each)

prep time 15 Min

method No-Cook or Other

Ingredients For diabetic spinach chicken salad with mango dressing

1

ripe ataulfo mango, halved, seeded, peeled, and cut into 3/4-inch pieces (smaller yellow ones)
2 Tbsp

coarsely chopped cashews
1/2 Tbsp

olive oil
1 Tbsp

water
1/8 tsp

salt
black pepper to taste
8 oz

fresh baby spinach or greens of choice
1/2 md

red sweet pepper, seeded and sliced
6 oz

cooked skinless, boneless chicken breast, sliced

How To Make diabetic spinach chicken salad with mango dressing

1
For 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.

2
Arrange 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.
3
Nutrition 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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