Cilantro-Lime Grilled Chicken with Thai Mango Salad

Directions

1. Rinse and pat dry the cilantro; separate the leaves and chop them, reserving half for the salad and half for the dressing bowl.
2. In a medium bowl, mix lime zest and juice with olive oil, salt, and pepper, then fold in the chopped cilantro.
3. Slice the chicken horizontally to form thin fillets and coat with the citrusy cilantro mixture; let it rest briefly.
4. Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
5. Rinse and chop the mango and red bell pepper into thin sticks or small julienne pieces; add them to the large cilantro bowl.
6. Mince or press the garlic, then whisk it with lime juice, fish sauce, rice vinegar, honey, water, and crushed red pepper to make the dressing.
7. Toss the mango and pepper with the dressing, then plate the chicken alongside the salad and serve.