- 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
- Several dashes of hot sauce, to taste
- 3/4 teaspoon chopped fresh mint
- 1 small clove 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)
- 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.
- 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.