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This salad celebrates spinach, one of the first local greens of the season. Moist roast chicken and a tropical mango vinaigrette makes this a perfect main course salad.



Yields4 Servings
Prep Time10 minsCook Time31 minsTotal Time41 mins

 8 cups spinach leaves
 2 cups cooked chicken cut or torn into bite sized piecesRotisserie chickens are a great time saver.
 1 small mango peeled, pit removed and diced (or 1 cup of halved strawberries)
 1 avocado, cut into slices
 2 baby cucumbers, sliced
 ¼ small sweet onion, thinly sliced
Dressing
 ¼ cup Olive Oil
 1 tsp grated ginger
 salt and pepper to taste

1

Place the spinach leaves on a platter. Scatter the chicken over top followed by the avocado, cucumbers and onion.

2

Make the dressimg by combining the mango vinegar and ginger in a small bowl. Wisk in the oil.

3

Season with salt and pepper to taste.

4

Drizzle the dressing over the salad and serve.


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Ingredients

 8 cups spinach leaves
 2 cups cooked chicken cut or torn into bite sized piecesRotisserie chickens are a great time saver.
 1 small mango peeled, pit removed and diced (or 1 cup of halved strawberries)
 1 avocado, cut into slices
 2 baby cucumbers, sliced
 ¼ small sweet onion, thinly sliced
Dressing
 ¼ cup Olive Oil
 1 tsp grated ginger
 salt and pepper to taste

Directions

1

Place the spinach leaves on a platter. Scatter the chicken over top followed by the avocado, cucumbers and onion.

2

Make the dressimg by combining the mango vinegar and ginger in a small bowl. Wisk in the oil.

3

Season with salt and pepper to taste.

4

Drizzle the dressing over the salad and serve.

Spinach Chicken Salad with Mango Ginger Vinaigrette