Spinach Salad with Grilled Chicken and Mangoes

mangoes on blue table

As Dr. Steph likes to mention, she will never compromise taste for health and vice versa- if you do it right they go hand in hand.

This recipe Dr. Steph created is a savory meal that can stand on its own! The bite of mango combined with the sweetness of the honey dressing provides a flavorful combination. It’s gluten free and dairy free as well.
I hope you enjoy! If you are looking for another dinner recipe, have you seen Dr. Steph’s Mouthwatering Bison and Bean Chili?

Course - Salad
Cuisine - American
Servings: 4-6 Servings

Ingredients

  • 6 Packed cups Baby spinach leaves Chopped
  • 1 Cup Grape tomatoes
  • 4 Grilled boneless, skinless chicken breasts halves, Shredded
  • 2 Mangoes Peeled, pitted and chopped
  • 2 Tbsp Extra virgin olive oil
  • 2 Tbsp Lemon juice
  • 1 Tbsp honey
  • To taste Salt and pepper

Instructions

  1. Add spinach to large bowl.

  2. Add tomatoes, chicken and mangoes and toss to combine.

  3. In a small bowl, whisk together oil, lemon juice, honey, and salt and pepper to make a dressing. Drizzle dressing over chicken mixture and toss well to combine.

  4. Taste and adjust seasoning. Serve over remaining whole baby spinach leaves.

New Dr S Photo

Recipe by Dr. Stephanie Chaney