Captiva Shrimp & Chicken Salad (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

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

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