4 small boneless skinless chicken breasts (1 lb.), pounded to 1/4-inch thickness
1 pkg. (6 oz.) baby spinach leaves
1 cup quartered fresh strawberries
1/4 cup thin red onion wedges
1/4 cup sliced almonds, toasted
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Let's Make It
Chop enough mango to measure 1/3 cup; place in blender. Add dressing; blend until smooth. Pour 1/4 cup over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
Remove chicken from marinade; discard marinade. Cook chicken in skillet sprayed with cooking spray on medium-high heat 6 to 7 min. on each side or until done (165ºF). Cool slightly. Slice chicken; chop remaining mango.
Toss spinach with strawberries, chopped mangos, onions and 1/4 cup of the remaining dressing mixture; spoon onto 4 plates. Fan 1 chicken breast over each salad. Top with remaining dressing mixture and nuts.
Chicken can be marinated in mango mixture up to 8 hours before cooking as directed.
Use a small food processor to purée the mango instead of the blender.
In addition to being rich in vitamin A, the spinach also teams up with the mango to provide an excellent source of vitamin in this low-calorie, low-fat and low-sodium main-dish salad.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.