Mango Chicken Salad

This is one of my all time favorite salads. It sounds quite ordinary, but the combination of ingredients are truly a party in your mouth. Not only that, it has a lot of very healthy ingredients. I like to bring this to parties. We serve huge platefuls of this for our family and call it dinner. This recipe makes 4 adult size portions. I am going to share this at Allergy-free Wednesdays here. If you have a moment, the recipes there are worth checking!

Ingredients

Dressing Ingredients

• 6 tablespoons peach preserves
• 4 tablespoons  pomegranate juice
• 4 teaspoons vegetable oil
• 4 tablespoons maple syrup You can lessen the sweetener here!
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Salad Ingredients

• 1-2 chicken breasts seasoned with salt and pepper, cooked and chopped
• 1/2 cup diced red bell peppers
• 1 mango, cut into 1/2-inch to 3/4-inch cubes ( about 1 cup)
• 1/4 cup chopped red onions
• 6 ounces fresh spinach

Directions

1. For dressing - In a jar with a tight fitting lid, shake all the dressing ingredients together until blended. Cover, and chill the dressing in the refrigerate until ready to use.
2. For salad - In a large bowl, add the salad ingredients, then add to individual salad bowls. Shake dressing vigorusly; pour desired amount of dressing over the salad bowls; tossing gently to coat.
3. I definitely put salad dressing on each serving separately. That way if you have leftovers, storing the dressing and salad separately makes it stay fresh way longer.
4. Serves: 4 (adult size servings).
5. Note: Peaches and nectarines can be substituted for the mango.