Captiva Shrimp & Chicken Salad

March/April 1994, EatingWell Serves Two

Your rating: None Average: 4.5 (8 votes)

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.

Captiva Shrimp & Chicken Salad

Makes: 2 servings

Active Time:

Total Time:


  • 4 ounces boneless, skinless chicken breast, trimmed of fat
  • 1/2 small mango, diced (see Tip), divided
  • 3/4 teaspoon freshly grated lime zest
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoons dark rum
  • Several dashes of hot sauce, to taste
  • 3/4 teaspoon chopped fresh mint, or 1/4 teaspoon dried
  • 1 small clove garlic, peeled
  • 1/4 teaspoon salt
  • 2 cups fresh spinach, trimmed and cut into 1/2-inch strips
  • 4 ounces cooked, peeled shrimp, (31-35 per pound)


  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.

Tips & Notes

  • Make Ahead Tip: Prepare the dressing (Step 2), cover and refrigerate for up to 8 hours.
  • Tip: 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.


Per serving: 232 calories; 6 g fat (1 g sat, 3 g mono); 152 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 29 g protein; 2 g fiber; 518 mg sodium; 528 mg potassium.

Nutrition Bonus: Vitamin A (70% daily value), Vitamin C (50% dv), Folate (17% dv), Potassium (15% dv).

Carbohydrate Servings: 1

Exchanges: 1 fruit, 4 very lean meat, 1 fat

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner