Captiva Shrimp & Chicken Salad

http://www.eatingwell.com/recipes/captiva_shrimp_chicken_salad.html

From EatingWell:  March/April 1994, EatingWell Serves Two

Mango—diced and pureed—gives chicken and shrimp a tropical flavor jolt. But don't be upset that the recipe only uses half a mango; that leaves some for tonight's dessert or tomorrow's breakfast (eat it plain or stir it into yogurt). Better yet, blend it into a margarita (virgin or not) to enjoy with your meal.

2 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 4 ounces boneless, skinless chicken breast, trimmed of fat
• 1/2 small mango, diced (see Tip), divided
• 3/4 teaspoon freshly grated lime zest
• 1 tablespoon lime juice
• 1 1/2 teaspoons extra-virgin olive oil
• 1 1/2 teaspoons dark rum
• Several dashes of hot sauce, to taste
• 3/4 teaspoon chopped fresh mint, or 1/4 teaspoon dried
• 1 small clove garlic, peeled
• 1/4 teaspoon salt
• 2 cups fresh spinach, trimmed and cut into 1/2-inch strips
• 4 ounces cooked, peeled shrimp, (31-35 per pound)

Preparation

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.

Nutrition

Per serving : 232 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 152 mg Cholesterol; 13 g Carbohydrates; 29 g Protein; 2 g Fiber; 518 mg Sodium; 528 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 4 very lean meat, 1 fat

Tips & Notes

• Make Ahead Tip: Prepare the dressing (Step 2), cover and refrigerate for up to 8 hours.

• Tip: To dice a mango:
• 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
• 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
• 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
• 4. Cut the fruit into the desired shape.