Makes 4 servings
2 ripe mangoes, pitted, peeled, and cut into think matchsticks
1 small red bell pepper, seeds and ribs discarded, cut into thin matchsticks
1 small green bell pepper, seeds and ribs discarded, cut into thin matchsticks
3 tablespoons chopped fresh cilantro
1/2 jalapeño, seeds and ribs discarded, finely chopped
1/4 cup fresh lime juice
Kosher salt and freshly ground black pepper to taste
Four 7-ounce skinless and boneless chicken breasts
1/4 teaspoon freshly ground black pepper
8 ounces mixed field greens (Mesculin)
Lime wedges, for serving
1. To make the salsa, combine all of the ingredients and season with the salt and pepper. Cover and refrigerate for at least 2 hours and up to 8 hours.
2. Build a charcoal fire on one side of an outdoor grill and let burn until the coals are covered with white ash. For a gas grill, preheat on high. Keep one burner on high, and turn the other burner to low. Lightly oil the grill grate.
3. Lightly season the breasts with pepper. Place the breasts over the coals (or on the high burner of the gas grill) and cover the grill. Cook until sear marks form on the undersides of the breasts, about 2 minutes. Turn and repeat on the other side, about 2 minutes. Move the chickens to the side of the grill without the coals (or to the low burner on the gas grill) and cover the grill. Continue cooking until the chicken feels firm when pressed in the thickest part, about 12 minutes.
4. Heap equal amounts of the salad on four dinner plates. Top each with a chicken breast, then a large spoon of the salsa. Serve immediately with the lime wedges.
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