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.
Meanwhile, combine remaining 3 Tbsp. (45 mL) Mayonnaise, cilantro, jalapeño, vinegar, water and garlic in small bowl and set aside.
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.