4cupssalad greens(spinach or spring mix, arugula, romaine, etc.)
1medium mango
1cupsliced strawberries
1/2small red onion, thinly sliced
1ea.red bell pepper, thinly sliced
1/2cupchampagne vinaigrette(recipe follows)
Champagne Vinaigrette
1garlic clove, finely chopped
2TDijon mustard
1/4cupchampagne vinegar
2Tfresh lemon juice
2Thoney
2-3dasheshot sauce
1/2tspsalt
1/2tspfreshly ground black pepper
1/2tspdried oregano
1/2cupextra virgin olive oil
Instructions
Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and purée until smooth.
Season chicken with salt & pepper; grill on one side for 3-4 minutes before flipping to other side and cooking through. Cook until middle is no longer pink or internal temperature is 165ºF. Place on cutting board and slice chicken and set aside
Prepare the salad: In large bowl add greens, diced mango, sliced strawberries and sliced onions and bell pepper Toss with tongs to mix salad together well, add vinaigrette, mix well. Place salad on platter and top with grilled chicken