1
Brush chicken with 1 Tbsp. (15 mL) Hellmann’s® with Avocado Oil with a Hint of Lime. Grill chicken, turning once, until chicken is thoroughly cooked, about 10 minutes; let stand 5 minutes, then slice.
2
Meanwhile, combine remaining 3 Tbsp. (45 mL) Mayonnaise, cilantro, jalapeño, vinegar, water and garlic in small bowl and set aside.
3
Arrange arugula, tomatoes and mango on serving platter. Top with sliced chicken and drizzle with dressing. Season, if desired, with salt and cracked black pepper.