 Ingredients:4 cloves garlic, crushed
6 cup rice vinegar mixed with 2 tablespoons pineapple or orange juice
2 teaspoons canola oil
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon ground red pepper
2 4-ounce (120 g) boneless, skinless chicken breasts or turkey escalopes, pounded to an even thickness
1 ripe mango
1 tablespoon honey mustard
no-stick cooking spray
8 cups (8 oz/240 g) mesclun or torn romaine
1 large red bell pepper, seeded and sliced into thin strips
Directions:1. Combine garlic, 2 tablespoons (1 fl oz/30 ml) of the vinegar, 1 teaspoon of the oil, cumin, 1/4 teaspoon of the salt and ground red pepper in a small bowl, mixing well. Place chicken or turkey on a plate; spread mixture evenly on both sides of the meat. Cover and refrigerate for at least 30 minutes or up to 3 hours.
2. Stand the mango on end and cut off flesh on either side of the flat pit. Peel the halves. Cut half into chunks. Cut the remaining half crosswise into thin slices and set aside until ready to serve. Combine the mango chunks, honey mustard, the remaining 1/4 teaspoon salt, the remaining 1/4 cup mango vinegar and remaining 1 teaspoon oil in a blender; process until smooth. Store in the refrigerator.
3. Light an outdoor grill or heat a stovetop grill pan over medium-high heat. Coat the grill rack with cooking spray. Grill the chicken or turkey for 3 to 4 minutes on each side or until firm and opaque. Transfer to a cutting board and let stand for 5 minutes. Cut the meat crosswise into 1/2-inch-thick (1.25-cm-thick) slices.
4. Toss half of mango dressing with lettuces and bell pepper in a large bowl. Mound the salad on 4 dinner plates. Arrange the chicken or turkey and mango slices on the salads. Spoon the remaining dressing evenly over salads.
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