Chicken salad with spinach, shrimp and mango
4 servings
20 minutes
Chicken salad with spinach, shrimp, and mango is the embodiment of flavor harmony in Pan-Asian cuisine. Juicy chicken fried to a golden crust combines with tender shrimp and refreshing spinach. Mango adds exotic sweetness to the dish, while a zesty dressing with lime, rum, and jalapeño adds a light spiciness and depth of flavor. This salad is perfect for summer dinners, light lunches, or festive gatherings, surprising with its unusual combination of ingredients. Such a mix allows you to enjoy freshness and richness at the same time, making it a great choice for those who appreciate culinary experiments. The dish is easy to prepare and its exquisite taste evokes a journey to distant lands where every note of aroma reveals a new facet of culinary pleasure.
1
Preheat the grill or barbecue. Fry the chicken fillet until cooked and golden brown. Let it cool slightly and cut into small pieces.
- Chicken breast fillet: 230 g
2
Peel the mango, remove the pit, and cut it into cubes.
- Mango: 1 piece
3
In a blender, mix 0.25 cup of chopped mango, lime zest, olive oil, rum, minced jalapeño, mint, minced garlic, salt, and pepper. Blend until smooth.
- Mango: 1 piece
- Grated lime zest: 1.5 teaspoon
- Extra virgin olive oil: 1 tablespoon
- Dark rum: 1 tablespoon
- Jalapeno pepper: 0.5 piece
- Chopped mint leaves: 1.5 teaspoon
- Garlic: 1 clove
- Salt: to taste
- Salt: to taste
- Salt: to taste
4
In a large bowl, mix spinach leaves, chicken, shrimp, and the remaining mango. Drizzle with dressing and gently toss. Serve immediately.
- Fresh spinach leaves: 4 glasss
- Chicken breast fillet: 230 g
- Cooked peeled prawns: 230 g
- Mango: 1 piece
