Chicken, Shrimp & Mango Salad

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.

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.

Nutrition