Mango Mustard Chicken with Greens

Ingredients

• 4 boneless skinless chicken breasts (1 lb/500 g)
• 1/4 cup FRANK¹S® RedHot® Sauce 50 mL
• 2 medium mangos
• 1/4 cup lime juice 50 mL
• 2 tbsp olive oil 30 mL
• 2 tbsp FRENCH¹S® Honey Mustard 30 mL
• 1 tsp FRANK¹S® RedHot® Sauce 5 mL
• 1/4 tsp salt 1 mL
• 6 cups torn mixed salad greens 1.5 L
• 1/4 cup pecan halves, toasted (optional) 50 mL
• 2 green onions, sliced

Preparation

1. Place chicken in non-metallic dish and coat with 1/4 cup (50 mL) RedHot sauce. Cover and refrigerate 15-30 minutes. Peel and cube enough mango to make 1/2 cup (125 mL). Slice remaining mango for salad; set aside.
2. In food processor or blender, combine cubed mango with lime juice, oil, mustard, remaining RedHot and salt; process until smooth. Use 1/4 cup (50 mL) for basting chicken.
3. On pre-heated greased broiler or barbecue over medium-high heat, brown chicken on both sides. Continue cooking, brushing with mango dressing during last few minutes of cooking, 12-15 minutes or until chicken is no longer pink inside.
4. Divide salad greens and sliced mango between 4 plates. Top with chicken (sliced diagonally into thin strips, if desired); sprinkle with pecans and green onions. Drizzle with remaining mango dressing.