Grilled Chicken and Mango Salad

If mangoes are not available, try firm, ripe nectarines, plums, peaches, or a combination of all three.

PREP: 30 minutes plus marinating

GRILL: 10 to 12 minutes

MAKES: 4 main-dish servings

¼ cup olive oil

¼ cup seasoned rice vinegar

teaspoon salt

¼ teaspoon ground red pepper (cayenne)

4 skinless, boneless chicken breasts (about 1½ pounds total)

1 large shallot, minced

¼ cup loosely packed fresh cilantro leaves, chopped

1 tablespoon chopped fresh mint

1 tablespoon minced, peeled fresh ginger

½ teaspoon freshly grated lemon peel

1 mango, peeled, pitted, and cut into ¼-inch pieces

1 Kirby cucumber (about 5 ounces), cut into ¼-inch pieces

4 medium ears corn, husks and silk removed

10 cups mixed baby greens (5 ounces)

1. In medium bowl, with wire whisk or fork, mix oil, vinegar, salt, and ground red pepper. Spoon 3 tablespoons oil mixture into pie plate. Add chicken to pie plate; turn to coat. Let stand, turning once, 15 minutes at room temperature or 30 minutes in the refrigerator.

2. Prepare outdoor grill for direct grilling over medium heat.

3. Meanwhile, stir shallot, cilantro, mint, ginger, and lemon peel into oil mixture remaining in bowl. Stir in mango and cucumber; set aside.

4. Place chicken on hot grill rack; discard marinade in pie plate. Grill chicken until juices run clear when thickest part is pierced with tip of knife, 10 to 12 minutes, turning over once. At the same time, grill corn, turning often, until lightly browned, 10 to 15 minutes. Transfer chicken and corn to plate; set aside until cool enough to handle.

5. When chicken is cool, with fingers, pull meat into shreds. With sharp knife, cut corn kernels from cobs. Toss chicken and corn with mango mixture.

6. To serve, divide greens among 4 plates; top with chicken mixture.

EACH SERVING: About 385 calories, 23g protein, 37g carbohydrate, 18g total fat (4g saturated), 70mg cholesterol, 655mg sodium