Mango, Chicken And Spinach Salad

• 2/3 cup fat-free chicken broth
• 1 lb boneless skinless chicken breast
• 1/4 teaspoon ground ginger
• salt and pepper
• 6 cups Baby Spinach
• 2 medium mangoes, cut into bite-size pieces
• 1 small cucumber
• 1/2 large sweet red peppers or 1/2 red onion
• Dressing
• 1/3 cup mango nectar
• 2 teaspoons honey mustard
• 1/2 teaspoon curry powder
• 1 tablespoon white wine vinegar
• 1 teaspoon canola oil
• 1/4 teaspoon ginger
• 1/8 teaspoon black pepper
• 1/8 teaspoon table salt
• 1 teaspoon water (optional)
• 1/2 teaspoon cornstarch (optional)

1. Stir together all of the ingredients for the dressing. Set aside if you want a cold (thinner) dressing.
2. If you want a thicker dressing, place the dressing in a small sauce pan and simmer until it is about to boil. Mix water and cornstarch together into a slurry and add to dressing. Mix until it just begins to thicken.
3. Transfer the dressing (warm or cold) into a large bowl.
4. Heat broth with ground ginger in a small nonstick skillet. Season chicken to taste with salt and pepper and add to skillet. Cover and simmer is cooked through, about 8 minutes per side. Remove from heat and allow to cool.
5. Clean spinach. Dice the red pepper (if using) into 1/2 inch pieces. If using the red onion, slice very thin into half moon shapes. Peel the cucumber and half lengthwise. Cut into 1/4 inch thick slices. Add all vegetables to the large bowl with dressing and toss to coat. Transfer to serving bowl or plates.
6. Cut chicken into bite-size pieces and toss with any dressing left in the bowl. Arrange dressed chicken over the salad.

chicken broth, chicken breast, ground ginger, salt, spinach, mangoes, cucumber, sweet red peppers, dressing, mango, honey, curry powder, white wine vinegar, canola oil, ginger, black pepper, salt, water, cornstarch

Taken from www.food.com/recipe/mango-chicken-and-spinach-salad-206484 (may not work)