Nutrition per serving may change if servings are adjusted.
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
Tear chicken into shreds with your fingers; refrigerate.
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.