Lightly season chicken with smoked paprika, salt and pepper.

Grill chicken approx 4-5 minutes each side or until internal temp reads 165F. Set aside to let cool.

Using a small 8 to 10-inch non-stick skillet, heat to med-high heat.

Add 2 tbsp olive oil and heat for about 1-2 mins.

Add 1 tbsp chopped shallot, 1 small chopped garlic clove, salt and pepper.

Sauté for about 1 min.

Now add 1/2 cup diced fresh mango, 1 tsp honey, 1 tsp rice wine vinegar and about 1 tbsp fresh lime juice.

Set heat on low and mix for about 2 mins.

Remove pan from heat and carefully add contents to a food processor.

Process it until it reaches a liquid consistency.

Adjust flavor to your liking with a little salt and pepper.

Place 2 cups of the mixed greens in your container, then top with the cooked, sliced chicken breast.

Keep mango vinaigrette separate in a small container to avoid turning greens soggy.