Captiva Shrimp & Chicken Salad

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1994

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Recipe Summary test

total:
30 mins
Servings:
2

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • Add spinach, shrimp and the remaining mango to the cooked chicken. Add the dressing and toss gently to combine.

Tips

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.

Nutrition Facts

Per Serving:
229 calories; protein 29.4g; carbohydrates 11.6g; dietary fiber 1.8g; sugars 8.6g; fat 6.5g; saturated fat 1g; cholesterol 152.4mg; vitamin a iu 3510.1IU; vitamin c 35.9mg; folate 85mcg; calcium 88.4mg; iron 2.7mg; magnesium 43mg; potassium 543.9mg; sodium 511mg; thiamin 0.1mg.
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