4 boneless skinless chicken breasts (1 pound)
1/4 cup Frank's RedHot Sauce
2 medium mangos
1/4 cup lime juice
2 tablespoons olive oil
2 tablespoons honey mustard
1 teaspoon Frank's RedHot Sauce
1/4 teaspoon salt
6 cups torn mixed salad greens
1/4 cup pecan halves, toasted (optional)
2 green onions, sliced

Preparation Instructions:

Place chicken in non-metallic dish and coat with 1/4 cup RedHot sauce. Cover and refrigerate 15 to 30 minutes. Peel and cube enough mango to make 1/2 cup. Slice remaining mango for salad; set aside.

In food processor, or blender, combine cubed mango with lime juice, oil, mustard, remaining RedHot sauce and salt; process until smooth. Use 1/4 cup for basting chicken.

On preheated greased broiler or barbecue over medium-high heat, brown chicken on bot sides. Continue cooking, brushing with mango dressing during last few minutes of cooking, 12 to 15 minutes or until chicken is no longer pink inside.

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. Serves 4.

Tip: To toast pecans: place on baking sheet. Bake at 350 degrees 3 to 5 minutes.

Per servings: 312 calories; 34.3 g protein; 9.3 g fat; 23.6 g carbohydrates; 3.6 g fibre.