If you’re like me, while I love a good salad, I also get sick of eating them for lunch pretty quickly. That’s why it really helps me to mix it up and find some new flavors to keep it interesting, and this salad really delivers. This one is pretty quick to throw together, and you can even prep it the night before if you’re taking it with you the following day!
Mango & Blueberry Chicken Salad
- 6 cups spinach rinsed
- 1 cup blueberries rinsed
- 1 mango skinned and chopped
- ½ large red onion diced
- 6 inch cucumber diced
- 1 grilled or baked chicken breast
- Basil Vinaigrette Dressing (see link below)
Grill or bake your chicken breast. I put mine on a foil-lined cookie sheet and baked for about 20 minutes at 350 degrees. Set aside.
In a bowl, combine spinach, blueberries, mango, onion and cucumber. Toss with the Basil Vinaigrette.
Top with your grilled or baked chicken and serve!
Helpful Tip: If you're prepping this for the next day, I like using large Mason jars for my salads. Start by layering the salad in reverse order: start with putting the dressing in the bottom of the jar, then add your blueberries, cucumber, mango, and onion, followed by the spinach. When you're ready to eat, turn it upside down onto a plate or bowl, and you have a ready-to-go salad!