– 2 large mangoes, 1 diced and 1 thinly sliced – 1 garlic clove, minced – Juice of 2 limes – 2 Tbsp. sweet chili sauce – 1 Tbsp. rice vinegar
– 5 Tbsp. olive oil – 1 1/4 teaspoons kosher salt – Black pepper, to taste – Red pepper flakes, to taste – 1 1/4 lb. thin boneless, skinless chicken breast – 1 5-ounce container mixed green
– 1 red bell pepper, thinly sliced – 1/2 small red onion, thinly sliced – 2 sprigs mint, roughly chopped – 4 sprigs cilantro, roughly chopped – 2 sprigs basil, roughly chopped – 1/3 cup roasted salted peanuts, chopped
In the bowl of a food processor, combine sliced mango, garlic, lime juice, sweet chili sauce, rice vinegar, and 4 tablespoons olive oil.
Taste and season with ¼ teaspoon salt, black pepper to taste and red pepper flakes.
Preheat the grill pan over medium heat. Toss the chicken with the remaining 1 tablespoon olive oil and season with 1 teaspoon salt.
Grill, covered, 6 to 8 minutes then turn and grill, covered, until pink in the center, 6 to 7 minutes more. Let it cool down.
In a large bowl, combine mixed greens, sliced mango, pepper, red onion and chopped herbs halved. Add all but ¼ cup of the mango vinaigrette and toss to combine.
Slice the chicken thin. Top the salad with chicken, avocado, remaining vegetables and lentils. Top with the reserved mango vinaigrette.