- 8 ounces boneless, skinless chicken breasts, trimmed and poached (see Tip)
- 1 small ripe mango, diced (see Tip)
- 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 jalapeno 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
- Tear chicken into shreds with your fingers; refrigerate.
- Place 1/4 cup mango, lime zest and juice, oil, rum, jalapeno, mint, garlic and salt in a food processor; process until smooth.
- 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.