2 Tbls olive oil
2 Tbls fresh lime juice
2 Tbls mango chutney
1 Tbls low sodium soy sauce
3/4 tsp grated, peeled fresh ginger
4 (4-ounce) skinless, boneless chicken breast halves
cooking spray (olive or canola oil)
8 cups mixed salad greens
1 cup diced, peeled mango
3/4 cup diced, peeled avocado
Directions:
1. Preheat grill to medium-high heat
2. Combine oil, juice, chutney, soy sauce, and ginger in a small bowl. Place chicken on large plate: spoon 2 tablespoons of the oil mixture over the chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes.
3. Place chicken on grill rack coated with cooking spray. Grill 4 minutes on each side or until chicken is done, brushing with oil mixture from plate before turning. Slice chicken crosswise into strips.
4. Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens. Drizzle reserved dressing over salads.
