3 servings (serving size: 1 cup chicken salad, 1 1/3 cups salad greens, and about 3 tablespoons mint)
1/4 cup fresh lemon juice
3 tablespoons Thai fish sauce
2 tablespoons brown sugar
2 tablespoons minced seeded Thai, hot red, or serrano chiles
12 ounces skinned, boned chicken breast
2 cups sliced peeled mango (about 2 mangoes)
2/3 cup thinly sliced shallots
1/4 cup matchstick-cut peeled fresh ginger
4 cups mixed salad greens
2/3 cup torn mint leaves
How to Make It
To prepare the dressing, combine the first 4 ingredients in a bowl, and stir well with a whisk. Set dressing aside.
Prepare grill or broiler.
To prepare salad, combine 1 tablespoon dressing and chicken, and toss to coat. Place chicken on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until chicken is done. Cut chicken diagonally across grain into thin slices. Combine chicken, mango, shallots, and ginger. Toss with remaining dressing. Divide salad greens evenly among 3 plates. Top salad greens with chicken salad; sprinkle with mint.