This healthy and refreshing salad is the perfect dinner choice for a busy summer weeknight. If you have some chicken cooked already, you can bang this out in less than 10 minutes. It’s packed with protein (chicken); vitamins and iron (spinach) and anti-oxidants (mango). Feel free to toss in some sliced almonds or walnuts for some crunch! Enjoy!
Prep Time: 10 minutes | Cook Time: 10-15 mins | Servings: 2
12 ounces boneless, skinless chicken breast
6 ounces organic baby spinach
1 small red (or yellow) onion, sliced
1 mango, peeled, pitted and cut into 1-inch cubes
2 tbs extra virgin olive oil
1 tbs apple cider vinegar
1 tbs dijon mustard
1/2 tbs maple syrup
2-3 leaves basil, chopped
Salt and pepper, to taste
1. Brush chicken with olive oil and season with salt and pepper. Cook on outside grill until cooked through (155°F), or cook on pre-heated grill pan over medium-high heat, 5 to 7 minutes per side. Transfer to plate and let rest 5 minutes. Slice into 1/2-inch strips.
2. Whisk olive olive oil, vinegar, mustard, maple syrup and basil in small bowl.
3. Place chicken, spinach, onion and mango in serving bowl. Add dressing and toss. Season to taste with salt and pepper and serve immediately.