• 30minutes
  • 232calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, E
MineralsNatrium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 ounces boneless, skinless chicken breast, trimmed of fat

  2. 1/2 small mango, diced (see Tip), divided

  3. 3/4 teaspoon freshly grated lime zest

  4. 1 tablespoon lime juice

  5. 1 1/2 teaspoons extra-virgin olive oil

  6. 1 1/2 teaspoons dark rum

  7. Several dashes of hot sauce, to taste

  8. 3/4 teaspoon chopped fresh mint, or 1/4 teaspoon dried

  9. 1 small clove garlic, peeled

  10. 1/4 teaspoon salt

  11. 2 cups fresh spinach, trimmed and cut into 1/2-inch strips

  12. 4 ounces cooked, peeled shrimp, (31-35 per pound)

Instructions Jump to Ingredients ↑

  1. Place chicken in a small skillet or saucepan and add enough water to cover; bring to a boil over high heat. Cover, reduce to low and simmer gently until cooked through and no longer pink in the middle, about 10 to 12 minutes. Transfer to a cutting board and use two forks to shred into bite-size pieces. Chill in a medium bowl in the refrigerator while preparing the rest of the salad.

  2. Place 2 tablespoons mango, lime zest and juice, oil, rum, hot sauce, mint, garlic and salt in a blender or food processor; process until smooth.

  3. Add spinach, shrimp and the remaining mango to the cooked chicken. Add the dressing and toss gently to combine.


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