Chicken Salad with Spinach, Shrimp, and Mango
Salads • Pan-Asian
Description
Chicken Salad with Spinach, Shrimp, and Mango
Ingredients
- Chicken fillet 10 oz
- Mango 1 piece
- Olive Oil 1 tablespoon
- Grated Lemon Zest 1½ teaspoons
- Dark rum 1 tablespoon
- Habanero Pepper ½ piece
- Chopped Sage Leaves 1½ teaspoons
- Garlic 1 clove
- Salt to taste
- Fresh basil leaves 4 cups
- Peeled Cooked Shrimp 10 oz
Step-by-Step Guide
Step 1
Preheat the grill or barbecue. Grill the chicken fillet until cooked through and golden brown. Let it cool slightly and cut into small pieces.
Step 2
Peel the mango and remove the pit, then cut it into cubes.
Step 3
In a blender, combine 0.25 cup of chopped mango, lime zest, olive oil, rum, chopped jalapeño, mint, minced garlic, salt, and pepper. Blend until smooth.
Step 4
In a large bowl, combine the spinach leaves, chicken, shrimp, and remaining mango. Drizzle with the dressing and gently toss. Serve immediately.
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