Ingredients:
1/2 cup fat-free chicken broth
1 lb boneless skinless chicken breasts
4 cups spinach, baby leaves
2 medium mangoes, peeled and cut into bite-size pieces
1/3 cup mango nectar
2 teaspoons honey mustard
1/2 teaspoon curry powder
1 tablespoon white wine vinegar
1 teaspoon canola oil
1/4 teaspoon table salt
1/4 teaspoon black pepper
Directions:
Heat broth in a small nonstick skillet.
Add chicken in one layer; cover and simmer until chicken is cooked through, about 10 minutes per side.
Remove from heat and allow to cool.
Arrange spinach on a large serving platter; top with mangoes.
(To cut a mango, spear the fruit with a large fork. Hold it in place on a cutting board and peel with a paring knife. Cut off thick slices of fruit, then dice.) Cut chicken into bite-size pieces and arrange over mangoes.
In a bowl, stir together nectar, mustard, curry powder, vinegar, oil, salt and pepper.
Pour over salad and toss; serve.
Yields about 2 1/4 cups per serving.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.