Ingredients
1/2 cup chopped peeled mango3 tablespoons seasoned rice vinegar3 tablespoons orange juice2 tablespoons lime juice2 tablespoons honey1/3 cup olive oilSALAD:4 boneless skinless chicken breast halves (8 ounces each ) 3/4 teaspoon salt, divided 1/2 teaspoon pepper5 cups torn romaine1 medium sweet red pepper2 cups chopped peeled mangoes3 medium ripe avocados, peeled and chopped1/2 cup finely chopped red onion1/4 cup minced fresh cilantro1/4 cup minced seeded jalapeno pepper2 tablespoons lime juiceCrushed tortilla chips, optional
Preparation
Place the first 5 ingredients in a blender. While processing, gradually add oil in a steady stream; set aside.
Sprinkle chicken with 1/2 teaspoon salt and pepper; place on greased grill rack. Grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side until a thermometer reads 165°. Cool slightly and chop into 1/2-in. pieces.
Layer lettuce, chicken, red pepper and chopped mangoes in a 3-qt. dish. In a large bowl, gently combine avocados, onion, cilantro, jalapeno, lime juice and remaining salt. Spoon over mangoes. Refrigerate 30 minutes. Just before serving, pour vinaigrette over salad. If desired, sprinkle with tortilla chips.
