Grilled Chicken Salad With Avocado and Mango

Ingredients

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2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons mango chutney
1 tablespoon low-sodium soy sauce
3/4 teaspoon grated peeled fresh ginger
4 (4-ounce) skinless, boneless chicken-breast halves
Cooking spray
8 cups mixed salad greens
1 cup diced peeled mango
3/4 cup diced peeled avocado $

Preparation

•  Prepare grill.
• Combine oil, juice, chutney, soy sauce, and ginger in a small bowl. 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.
• 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.
• Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens. Drizzle reserved dressing over salads.
• Andrea's Wine Pick: A California Fumd Blanc offers the perfect balance to complement the tangy dressing. Look for Dry Creek from California ($12) or Hogue from Washington ($8).--Andrea Immer Robinson

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