Chicken, Shrimp & Mango Salad

Chicken, Shrimp & Mango Salad

1 Review
From: EatingWell Magazine, March/April 1994

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

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
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

Preparation

  • Active

  • Ready In

  1. Tear chicken into shreds with your fingers; refrigerate.
  2. Place 1/4 cup mango, lime zest and juice, oil, rum, jalapeno, 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.
  • 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.

Nutrition information

  • Per serving: 203 calories; 6 g fat(1 g sat); 2 g fiber; 16 g carbohydrates; 21 g protein; 109 mcg folate; 103 mg cholesterol; 12 g sugars; 0 g added sugars; 3885 IU vitamin A; 45 mg vitamin C; 81 mg calcium; 2 mg iron; 664 mg sodium; 490 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 2 lean meat, 1 fat

Reviews 1

April 19, 2012
profile image
By: EatingWell User
Terrific fresh salad So good. My husband and I loved it. Pros: High protein Cons: None