Directions:

1. Chicken: Mix the soy sauce, honey, sherry, sesame oil, garlic, ginger, and salt in a bowl large enough to submerge the chicken breasts. Add chicken breasts, cover, and refrigerate. Allow the chicken to marinate for 2 hours. Do not marinate any longer, however, or the chicken will be tough.
2. Heat a grill pan over medium-high heat. Remove the chicken from marinade and discard the excess marinade.
3. Grill the chicken for 5 to 6 minutes per side or until cooked through. Let the chicken rest for a few minutes. When it is cool to the touch, slice the chicken very thin on an angle.
4. For the dressing: Purée the mango and rice vinegar in a blender until smooth. With the blender running, slowly pour in oil through the feed tube. Blend until the dressing is emulsified. Season the dressing with salt and pepper. Reserve in the refrigerator until ready to use.
5. For the salad: Toss the greens with the dressing.
Mound 11⁄2 cups of greens on each of 6 plates. Top with
2 tablespoons diced mango, 2 tablespoons dried cranberries, and 2 tablespoons candied nuts. Slightly overlap half a breast of thinly sliced chicken breast in front of greens and drizzle any remaining dressing around the chicken. Serve immediately.