Mango Chicken Salad with Cashews
Easy salad featuring a mango-cashew dressing
Ingredients
DRESSING
- 1/4 cup frozen mango chunks, thawed
- 1 tablespoon unsalted raw cashews, toasted
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon water
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
SALAD
- 2 1/2 ounces fresh baby spinach
- 8 ounces cooked chicken breast, shredded
- 1 medium red bell pepper, sliced
- 3/4 cup frozen mango chunks, thawed
- 3 tablespoons unsalted raw cashews, toasted
Instructions
MAKE DRESSING
- In a food processor or blender, combine 1/4 cup mango, 1 tablespoon cashews, olive oil, water, salt, and pepper.
- Cover and process until no chunks remain.
MAKE SALAD
- Arrange spinach on two serving plates or shallow bowls.
- Add chicken, bell pepper, and remaining mango chunks and drizzle with dressing.
- Top with remaining cashews.
Notes
If you don't have a tiny food processor or blender, make a double batch of the dressing and save some for later. My full-sized blender wouldn't function with the small amount of ingredients in the dressing.
This salad is equally good when you substitute cooked shrimp for the chicken.
Watching sodium? Cut back on the added salt or eat less chicken.
Want to make the salad lower in carbs? Use the mango in the dressing, but don't put any chunks in your salad.
Nutrition Info Per Serving
Nutrition Facts
Mango Chicken Salad with Cashews
Serving Size
0 g
Amount per Serving
Calories
343
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
15
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
66
mg
22
%
Sodium
321
mg
13
%
Potassium
0
mg
0
%
Carbohydrates
25
g
8
%
Fiber
3
g
12
%
Sugar
18
g
20
%
Protein
29
g
58
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
22
g
* Percent Daily Values are based on a 2000 calorie diet.