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Chicken, Shrimp & Mango Salad

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

From EatingWell:  March/April 1994, EatingWell Serves Two

Shrimp, chicken and spinach are tossed with a lively mango dressing in this refreshing tropical dinner salad.

4 servings, 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 8 ounces boneless, skinless chicken breasts, trimmed and poached (see Tip)
• 1 small ripe mango, (about 12 ounces), diced (see Tip) and divided
• 1 1/2 teaspoons freshly grated lime zest
• 2 1/2 tablespoons lime juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon dark rum
• 1/2 small jalapeño pepper, seeded and finely chopped
• 1 1/2 teaspoons chopped fresh mint
• 1 clove garlic, peeled
• 1/2 teaspoon salt
• 4 cups fresh spinach, trimmed, washed and cut into 1/2-inch strips
• 8 ounces small shrimp, cooked, deveined and halved lengthwise

Preparation

1. Tear chicken into shreds with your fingers; refrigerate.
2. Place 1/4 cup mango, lime zest and juice, oil, rum, jalapeño, mint, garlic and salt in a food processor; process until smooth.
3. Combine spinach, the reserved chicken, shrimp and the remaining diced mango in a large bowl. Add the dressing and toss gently to combine. Serve immediately.

Nutrition

Per serving : 206 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 118 mg Cholesterol; 12 g Carbohydrates; 24 g Protein; 2 g Fiber; 427 mg Sodium; 470 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 2 lean meat, 1 fat

Tips & Notes

• Make Ahead Tip: The dressing (Step 2) may be prepared up to 8 hours in advance and stored, covered, in the refrigerator.

• Tips: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
• 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.