Hey Sunshine!

Welcome to my virtual garden where I grow all types of colorful and nutritious lettuces, greens, vegetables, fruits, nuts, and seeds!

Every Saturday for the next 8 weeks I will be picking the best seasonal ingredients to create a beautiful & delicious Saturday Summer Salad Series! These salads are so versatile, you will be able to use them for filling meals, elegant side dishes, or hearty potlucks!

Keep in mind that while each salad is perfect as is, you can also use them as inspiration to mix and match ingredients to create your own amazing summer salads! Feel free to switch out any of the lettuces, greens, veggies, fruits, nuts and seeds in the recipes for ones that you love. And of course there will be a light & flavor-filled salad dressing paired with each salad, so let's get started! This salad is the second of eight in the series.

Mango Kiwi Chicken Salad with Light Ranch Dressing

Serves 6

This is such a healthful, flavorful, colorful, and texture-filled salad! The fruits, greens, protein, and creamy dressing are bursting with nutrients. It will satisfy your cravings for sweet, savory, crunchy, and creamy all at the same time!

The Facts

Salad with dressing is only 100 calories and 0sp for 1 cup of salad with ¼ cup dressing!
Salad has 75 calories and 0sp (WW) per 1 cup serving
Dressing has 25 calories and 0sp (WW) per serving per ¼ cup

Ingredients for the salad:

3 cups baby spinach

3 cups baby kale

1 cup mango, diced

1 cup kiwi, diced

1 cup chicken breast, diced

½ cup shaved carrots

½ cup of microgreens (sprouts), any type

½ cup cucumber, sliced

½ cup cherry tomatoes, halved

Ingredients for the dressing:

1 cup nonfat Greek yogurt

⅓ cup low fat or fat free milk

1 tsp onion powder

1 tsp garlic powder

1 tbsp fresh chives

1 tbsp fresh lemon juice

½ tbsp fresh parsley

1 tsp fresh dill

1 tsp dijon mustard

½ tsp salt

¼ tsp black pepper

Directions for the salad:

In a large salad serving bowl, toss all salad ingredients (listed above) until well mixed and colorful.

Directions for the dressing:

Whisk all ingredients together until well blended. You can add the milk in slowly to arrive at a consistency you like best. Makes about 1.5 cups.

Dressing Notes: If you prefer a thicker ranch, add less milk. If you like it thinner, add more. You can also use dried herbs instead of fresh. If you like your dressing more flavorful, slowly add more spices and herbs to taste. Store in an airtight container in the fridge.

Eat & Enjoy!

Print Recipe

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Want More Summer Salads?

Check out all of my 8 week Saturday Summer Salad Series!

Week 1: Superfoods Salad with Grilled Shrimp & Strawberry Basil Vinaigrette

Week 2: Mango Kiwi Chicken Salad with Light Ranch Dressing

Week 3: Miraculous Microgreens Salad with Lemony Tahini Dressing

Week 4: Strawberry Pecan Spinach Salad with Creamy Dijon Balsamic Vinaigrette

Week 5: Peaches & Blue Cheese Super Veg Salad with Light Blue Cheese Dressing

Week 6: Arugula, Black Bean, Corn, & Avocado Salad with Light Caesar Dressing

Week 7: Grilled Chicken, Cashew, and Mango Summer Salad with Lemon Honey Mustard Dressing

Week 8: Mediterranean Salmon & Roasted Red Pepper Salad with Creamy Greek Feta Dressing

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