Ingredients
• ¼ cup (60 ml) freshly squeezed orange juice
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• ½ teaspoon mustard
• 3⁄4 teaspoon salt
• freshly ground black pepper, to taste
• 375 g skinless chicken breast fillets
• 1 medium mango, peeled and cut into thin wedges
• 1 medium tomato, cored and cut into thin wedges
• ½ medium cucumber, seeded and thinly sliced
• 1 medium red onion, thinly sliced
• 150 g mixed salad leaves
Directions
1. Whisk orange juice, lemon juice, oil, vinegar, mustard, salt and pepper in a small bowl. Transfer ¼ cup dressing to another small bowl; add chicken breasts and turn to coat. Refrigerate, covered, 1 hour. Reserve remaining dressing.
2. Preheat grill or barbecue to medium-hot. Grill chicken until browned on one side, 3 minutes. Baste with marinade from the bowl that held the chicken. Turn chicken and grill until cooked through, 3 minutes. Transfer to a cutting board for 5 minutes. Cut into thick slices.
3. Combine remaining dressing, mango, tomato, cucumber and onion in a large bowl. Add the grilled chicken. Serve over salad greens