Chicken, Shrimp & Mango Salad
Tear chicken into shreds with your fingers; refrigerate.Advertisement
Place 1/4 cup mango, lime zest and juice, oil, rum, jalapeno, mint, garlic and salt in a food processor; process until smooth.
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.
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.
1 fruit, 2 lean meat, 1 fat