Spring Salad Mango, Chicken, Spinach & Cashews
4 cups Spinach
1 cup Iceberg Lettuce
1 small Carrot diced
2 cups Romaine Lettuce
1 oven baked Chicken Breast (cubed)
1/2 cup Cashews
Peel and chop Mango into cubes. I have always used a potato peeler to peel off the skin from the Mango because I found that it was much easier for me.
Cut Chicken Breast into small cubes.
Wash Spinach and your salads thoroughly and drain.
Take a large bowl and start by adding the spinach on the bottom, then continue with a layer of Iceberg, Romaine, Carrots.
Add in the Mango, Chicken, Olives.
Top with a bit of Rucola and Olive Oil and of course Cashews to get a bit of crunchiness from your salad and or any dressing topping that you like and enjoy this fantastic salad.