Chicken, Shrimp & Mango Salad

March/April 1994, EatingWell Serves Two

Your rating: None Average: 4 (8 votes)

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

Chicken, Shrimp & Mango Salad

Makes: 4 servings, 1 1/2 cups each

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  • 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


  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.


Per serving: 206 calories; 6 g fat (1 g sat, 3 g mono); 118 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 24 g protein; 2 g fiber; 427 mg sodium; 470 mg potassium.

Nutrition Bonus: Vitamin A (67% daily value), Vitamin C (48% dv), Folate (18% dv), Iron (17% dv).

Carbohydrate Servings: 1

Exchanges: 1 fruit, 2 lean meat, 1 fat

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