1-First, make the vinaigrette: Combine 1 diced mango, 1 minced garlic clove, juice of 2 limes, 2 tablespoons sweet chili sauce, 1 tablespoon rice vinegar, and 4 tablespoons olive oil in a food processor. Season with 1/4 teaspoon kosher salt, black pepper to taste, and red pepper flakes to taste.

2-Next, preheat a grill or grill pan to medium-high heat. For more tips on grilling chicken, check out our guide on blackened chicken recipes that can add extra flavor to your dish.

3-Toss 1 1/4 pounds of thin boneless, skinless chicken breasts with the remaining 1 tablespoon olive oil and season with 1 teaspoon kosher salt. Grill covered for 6 to 8 minutes, flip, and grill covered until cooked through, about 6 to 7 more minutes. Let it cool before slicing.

4-In a large bowl, mix 1 5-ounce container of mixed greens, 1 thinly sliced mango, 1 thinly sliced red bell pepper, 1/2 thinly sliced small red onion, and half the chopped herbs (2 sprigs mint, 4 sprigs cilantro, and 2 sprigs basil). Add all but 1/4 cup of the mango vinaigrette and toss gently.

5-Top the salad with the sliced chicken, 1 avocado, the remaining herbs, and 1/3 cup chopped roasted salted peanuts. Drizzle with the reserved mango vinaigrette and serve right away.

6-For vegan adaptations, substitute the chicken with marinated tofu, and ensure your dressing is gluten-free if needed.