Grilled Chicken, Spinach and Mango Salad with Honey Mustard


  • 6 oz boneless skinless chicken breast
  • 3 oz Honey Mustard Dipping Sauce (SJ5032HA)
  • 1/2 cup mango, diced
  • 4 oz baby spinach
  • 1/4 cup black beans
  • 1/4 cup roasted corn
  • 2 tsp olive oil
  • 1 tsp garlic, minced
  • 1 cup red onions, sliced thin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp toasted sunflower seeds


  1. Season chicken breasts with salt and pepper and grill until cooked through (165°F). Transfer to plate and let rest 5 minutes. Slice into 1/2-inch strips.
  2. Place spinach, mango, black beans, and corn in serving bowl.
  3. Heat oil in skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add onions and sauté quickly. Season with salt and pepper and remove from stove.
  4. Add onion and garlic mixture to spinach and toss with Honey Mustard Dipping Sauce (SJ5032HA) and chicken.
  5. Place into a bowl and garnish with sunflower seeds and serve.