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Gingered Chicken and Fruit Salad

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  • Prep 25 min
  • Total 25 min
  • Servings 4
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Enjoy this citrusy chicken salad mixture placed on spinach leaves and topped with fruits and pecans - hearty dinner ready in 25 minutes.
Updated Sep 20, 2016
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Ingredients

Ginger Dressing

  • 1/2 teaspoon grated lime peel
  • 2 tablespoons fresh lime juice
  • 1 tablespoon canola oil
  • 1 tablespoon water
  • 2 teaspoons honey
  • 1/2 teaspoon ground ginger

Salad

  • 6 cups fresh baby spinach leaves
  • 1 1/2 cups cubed cooked chicken breast
  • 1 ripe medium mango, seed removed, peeled, cubed
  • 1 cup seedless red grapes, halved
  • 2 medium green onions, sliced (2 tablespoons)
  • 2 tablespoons coarsely chopped pecans, toasted

Steps

  • 1
    In container with tight-fitting lid, shake dressing ingredients until well mixed.
  • 2
    Divide spinach among 4 serving plates. Top each with chicken, mango, grapes, onions and pecans. Drizzle with dressing.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you poach your own chicken breasts in reduced-sodium chicken broth instead of using packaged cubed cooked chicken, you'll reduce the overall sodium in this recipe.

Nutrition

250 Calories, 9g Total Fat, 18g Protein, 26g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
80mg
3%
Potassium
640mg
18%
Total Carbohydrate
26g
9%
Dietary Fiber
3g
13%
Sugars
21g
Protein
18g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
80%
80%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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