Captiva Shrimp & Chicken Salad

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Captiva Shrimp & Chicken Salad

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.

Serves 2

Prep Time 30 min

Total Time 30 min.


  • 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)

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.