Spinach Salad with Chicken, Melon, and Mango

recipe
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.

Yield:

4 servings (serving size: about 3 cups salad and about 3 tablespoons dressing)

Recipe from

Cooking Light

Nutritional Information

Calories 277
Caloriesfromfat 18 %
Fat 5.4 g
Satfat 1.7 g
Monofat 1.9 g
Polyfat 1.2 g
Protein 28.5 g
Carbohydrate 30.7 g
Fiber 4.1 g
Cholesterol 77 mg
Iron 2.9 mg
Sodium 676 mg
Calcium 114 mg

Ingredients

Dressing:
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
Salad:
2 cups cubed honeydew melon
1 1/2 cups cubed peeled ripe mango (about 1 mango)
1 (6-ounce) package fresh baby spinach

Preparation

To prepare dressing, combine yogurt, mint, honey, orange juice, lemon juice, and salt, stirring well with a whisk; cover and chill.

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.

Note:

Barbara Seelig Brown,

Cooking Light

August 2005
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