Ingredients

• 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
• Sever dashes of hot sauce, to taste
• 3/4 teaspoon chopped fresh mint, or 1/4 teaspoon dried
• 1 small clov 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)

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Cooking Directions

Step 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.

Step 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.

Step 3

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