Balsamic Chicken, Mango And Blueberry Salad

• 2 tablespoons light olive oil
• 1 teaspoon finely chopped fresh garlic
• 4 (4-ounce) boneless skinless chicken breasts
• 2 tablespoons firmly packed brown sugar
• 1/3 cup diced red bell pepper
• 1 tablespoon sliced scallions
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon freshly grated lime zest
• 1 large ripe mango, peeled and cubed
• 1 cup fresh blueberries
• 1/2 to 3/4 cup bottled balsamic vinaigrette
• 6 cups baby mixed field greens

1. Heat olive oil in 10-inch skillet until hot and stir in garlic. Add chicken in one layer and cook over medium heat, turning once, until just cooked through (8 to 10 minutes). Sprinkle chicken with brown sugar and turn once or twice to reduce to a glaze. Transfer chicken to a cutting board and set aside to cool.
2. Cut into 1-inch cubes and place in a large salad bowl.
3. Add diced red bell pepper, scallions, cilantro, lime zest, mango, blueberries, and salad greens. Toss lightly, adding just enough vinaigrette to lightly coat ingredients.
4. Divide among 6 chilled salad plates and garnish with fresh cilantro leaves.

light olive oil, fresh garlic, chicken breasts, brown sugar, red bell pepper, scallions, fresh cilantro, freshly grated lime zest, mango, fresh blueberries, vinaigrette, baby mixed

Taken from www.epicurious.com/recipes/member/views/balsamic-chicken-mango-and-blueberry-salad-1206509 (may not work)