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.
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.
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