Mango Chicken Salad



INGREDIENTS:

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)


DIRECTIONS:

  • 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!

NOTES:

LEFTOVERS

Refrigerate in an airtight container for up to three days.

SERVING SIZE

One serving equals approximately 2 1/2 to three cups of salad.

DAIRY-FREE

Use coconut yogurt instead of Greek yogurt.

MORE FLAVOR

Add salt, red pepper flakes, or a dash of hot sauce in the dressing.

MANGO SIZE

One small mango is approximately 3/4 cup chopped mango.