| 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 1/2 teaspoons extra-virgin olive oil |
| Several dashes of hot sauce, to taste |
| 3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried |
| 1 small clove garlic, peeled |
| 2 cups fresh spinach, trimmed and cut into 1/2-inch strips |
| 4 ounces cooked, peeled shrimp (31-35 per pound) |
Tip: To dice a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape. |
