- Combine dressing ingredients in a small bowl. Cover and refrigerate until needed below.
- Heat the oil in a non-stick skillet set over medium, medium-high heat. Sprinkle and rub chicken with chili powder, cumin, salt and pepper. Sear and cook the chicken 4 minutes per side, or until cooked through. Cool chicken, and then thinly slice.
- Divide and mound butter lettuce on each of 4 plates. Arrange some chicken, mango, cucumber, bell pepper and cilantro (or mint) on each salad.
- Drizzle each salad with some of the dressing and serve.
Note: If time is short, instead of cooking your own chicken for this recipe, replace it, and its flavourings, with the hot, fully cooked BBQ chicken sold in our Deli Department. Slice and add as much of that chicken to your salads as you would like, and save the rest to use in sandwiches, pasta or other dishes the next day.