Mango Chicken Salad
1 1/3 Mango (small, chopped, divided)
1/8 tsp Cumin (ground)
1 tbsp Apple Cider Vinegar
1 1/3 tbsps Plain Greek Yogurt
3 cups Baby Spinach
6 2/3 ozs Chicken Breast, Cooked (chopped)
2/3 Cucumber (medium, chopped)
Add half the mango, cumin, vinegar, and yogurt to a food processor and blend until smooth.
Divide the spinach, chicken breast, cucumber, and remaining mango onto plates. Top with the mango dressing and enjoy!
Refrigerate in an airtight container for up to three days.
One serving equals approximately 2 1/2 to three cups of salad.
Use coconut yogurt instead of Greek yogurt.
Add salt, red pepper flakes, or a dash of hot sauce in the dressing.
One small mango is approximately 3/4 cup chopped mango.