4 skinless Chicken breasts, pounded flat (or thinly sliced)
Newman's Own® Lite Lime Vinaigrette Dressing
Newman's Own® Mesquite with Lime Marinade
2 ripe mangoes
1/2 redonion, chopped
1/2 cup chopped cilantro
2 tablespoons Olive Oil
Cayenne pepper to taste
Pinch of salt
Pinch of black pepper
2 bunches fresh arugula
Clean chicken breast and place in covered bowl with enough marinade to coat generously. Let stand at least one hour, turning occasionally.
For salsa, cut mangoes into cubes. Add chopped red onion, chopped cilantro, salt and pepper, and olive oil. Let stand so that the flavors coalesce.
Clean and chop the roots off the fresh arugula. Spin dry and set aside.
Grill chicken paillards. Just before chicken is finished, dress arugula with Newman's Own Lite Lime Vinaigrette. On bed of arugula place grilled chicken and top with mango salsa.