Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra-virgin olive oil
  • 2 skinless boneless chicken breasts
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups fresh greens (or 5 oz. pkg. baby lettuce blend with spinach & arugula)
  • 1/2 large English cucumber (seeded and sliced)
  • 1/2 large red bell pepper (diced)
  • 1/4 medium red onion (thinly sliced)
  • 1 cup mango (diced and puréed)
  • Mango Dressing

Instruction

  • Heat a gas grill to high heat, approximately 450 degrees.
  • Remove the chicken from the packaging and pat dry with paper towels. Place the chicken between 2 pieces of plastic wrap and use a meat mallet to gently pound the chicken to an even 1/2-inch thickness.
  • Brush the breasts on both sides with the olive oil and season with the salt and black pepper.
  • Cook the chicken on grill for 4 to 5 minutes on the first side, until golden brown and slightly charred. Flip and continue grilling until just cooked through, 3 to 4 more minutes, or until an instant read thermometer inserted in the center reads 155 degrees.
  • Transfer the chicken to a cutting board and tent with aluminum foil for 5-10 minutes, then cut into bite size pieces.
  • Meanwhile, in a large salad bowl gently toss the salad greens with English cucumber, red bell pepper, red onion slices, and diced mango.
  • Add the chopped chicken and toss again. Serve drizzled with mango dressing.