1/4 cup lemon juice 3 Tablespoons Thai fish sauce 2 Tablespoons brown sugar 2 Tablespoons minced jalapeño pepper 3 boneless, skinless chicken breasts 2 teaspoons olive oil 1 mango, peeled & diced 2/3 cup thinly sliced shallots 1 Tablespoon fresh ginger, minced 4 cups mixed gourmet greens
In a small bowl, whisk together the lemon juice, fish sauce, brown sugar, and jalapeño pepper. Set aside.
Prepare the grill.
In a small bowl, combine 1 tablespoon of prepared dressing and 2 teaspoons olive oil. Pour mixture over chicken and turn to coat. Season chicken with salt and freshly ground black pepper. Grill the chicken about 6 minutes per side or until done. Transfer chicken to a cutting board, tent with foil and let rest for 5 minutes. Cut the chicken diagonally across the grain into thin slices. In a medium bowl combine the chicken, mango, shallots, and ginger. In a separate bowl, toss the greens with the dressing. Divide the greens among 4 salad plates and top with chicken mixture. Serve immediately.