For the marinade:
Combine marinade ingredients in a
plastic bag that seals at the top, and shake to blend.
Add the chicken to the marinade in
the bag and turn to coat. Seal bag and refrigerate for several hours or overnight,
turning the bag at least once.
Remove chicken from marinade and
place over moderately hot coals on a grill coated with cooking spray. Cook for 6 to
minutes, turning every 3 minutes or so, until brown on the outside and no longer pink
inside. Remove from grill and allow to cool before cutting into thin slices.
Remove and discard stems from
mushrooms. Slice into thin slices.
Lightly coat a medium skillet with
cooking spray and preheat over medium heat. Add mushrooms and cook for 1 to 2
To serve, combine the chicken,
mushrooms, greens, mango, and scallions in a salad bowl. Add the dressing and toss
gently to coat.