Grilled Chicken Salad With Avocado and Mango

Ingredients

• 0.8 cup avocado diced peeled
• 16 ounce chicken-breast halves boneless skinless
• 0.8 teaspoon ginger fresh grated peeled
• 2 tablespoons juice of lime fresh
• 1 tablespoon soya sauce low-sodium
• 1 cup mangos diced peeled
• 2 tablespoons mango chutney 
• 8 cups salad greens mixed
• 2 tablespoons olive oil 

Equipment

• bowl
• grill

Directions

1. Prepare grill.
2. Combine oil, juice, chutney, soy sauce, and ginger in a small bowl.
3. Place chicken on large plate; spoon 2 tablespoons oil mixture over chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes.
4. 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.
5. Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens.
6. Drizzle reserved dressing over salads.
7. Andrea's Wine Pick: A California Fumd Blanc offers the perfect balance to complement the tangy dressing. Look for Dry Creek from California ($1
8. or Hogue from Washington ($8).--Andrea Immer Robinson