Spinach Salad with Chicken, Melon, and Mango |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Thanks to an ample amount of spinach, this is a big, satisfying salad. Though the spinach is less prone to wilting than lettuce, it's best to store the dressing and salad separately and toss together shortly before eating. Ingredients:
1/2 cup plain low-fat yogurt |
1/4 cup minced fresh mint |
1 tablespoon honey |
2 teaspoons fresh orange juice |
2 teaspoons fresh lemon juice |
1/4 teaspoon salt |
3 cups thinly sliced skinless, boneless grilled lemon-herb chicken (about 12 ounces) |
2 cups cubed honeydew melon |
1 1/2 cups cubed peeled ripe mango (about 1 mango) |
1 (6-ounce) package fresh baby spinach |
Directions:
1. To prepare dressing, combine yogurt, mint, honey, orange juice, lemon juice, and salt, stirring well with a whisk; cover and chill.
2. To prepare salad, combine Grilled Lemon-Herb Chicken, melon, mango, and spinach in a large bowl; cover and chill. Just before serving, drizzle yogurt mixture over salad, and toss gently to coat.
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