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.
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