Mango Chicken Spinach Salad

• 12 cup fat-free chicken broth
• 1 lb boneless skinless chicken breast
• 4 cups spinach, baby leaves
• 2 medium mangoes, peeled and cut into bite-size pieces
• 13 cup mango nectar
• 2 teaspoons honey mustard
• 12 teaspoon curry powder
• 1 tablespoon white wine vinegar
• 1 teaspoon canola oil
• 14 teaspoon table salt
• 14 teaspoon black pepper

1. Heat broth in a small nonstick skillet.
2. Add chicken in one layer; cover and simmer until chicken is cooked through, about 10 minutes per side.
3. Remove from heat and allow to cool.
4. Arrange spinach on a large serving platter; top with mangoes.
5. (To cut a mango, spear the fruit with a large fork.
6. Hold it in place on a cutting board and peel with a paring knife.
7. Cut off thick slices of fruit, then dice.)
8. Cut chicken into bite-size pieces and arrange over mangoes.
9. In a bowl, stir together nectar, mustard, curry powder, vinegar, oil, salt and pepper.
10. Pour over salad and toss; serve.
11. Yields about 2 1/4 cups per serving.

chicken broth, chicken breast, spinach, mangoes, mango, honey, curry powder, white wine vinegar, canola oil, salt, black pepper

Taken from www.food.com/recipe/mango-chicken-spinach-salad-49412 (may not work)