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This recipe yields 4 servings

Ingredients

1/2 c  reduced-sodium soy sauce
1/4 c  olive oil
1 T  garlic,minced
1 T  fresh ginger,minced
1 T  juniper berries,crushed
1 T  orange peel,Grated
4    boneless chicken breasts
-skinless (about 1-1/2 lb
2    firm,ripe mangoes,(about 2
– lb total)
2    oranges
1 T  coriander,Ground
1 T  chinese five spice powder
1/4 t  salt
1/4 t  pepper
1/4 c  balsamic vinegar
1 T  dijon mustard
6 c  frisee salad greens,(about
-1/2 lb),root ends
8 c  butter leaves,(about 1 lb)
-rinsed and c
1/2 c  raspberries (optional)

Preparation

In a large bowl, combine soy, oil, garlic, ginger, juniper berries, and orange peel.  Add chicken; marinate 15 minute, turning often.

Meanwhile, with a sharp knife, cut skin from mangoes. Cut 2 rounded cheeks from each pit.  Trim remaining 1/2-inch of flesh from edge of each mango; mince these trimmings and reserve for mango vinaigrette.

Cut and discard peel and white membrane from oranges.  Slice each orange crosswise into 6 rounds; set aside.

Combine coriander, five spice, salt, pepper.  Lift chicken from marinade; place on a baking sheet (reserve marinade for basting). Set mango cheeks on a lightly oiled grill above a solid bed of hot coals in a barbecue with a lid, or use a gas grill on high heat (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.

Baste chicken and mango with reserved marinade.  Using a spatula, turn chicken and mangoes when they start to brown, in about 5 minutes. Baste again; cover barbecue.

Let chicken and mango cook until no pink remains when chicken is cut in thickest part, about 15 to 20 minutes; turn and baste chicken and mangoes every 5 minutes (depending on mango ripeness, cooking time may be less than for the chicken; remove mangoes when soft and seared).

Meanwhile, combine minced mango with vinegar and mustard. Mix with frisee and lettuce.  Evenly divide among 4 dinner plates.

Lay the mangos cut side down; slice each into 3/8-inch wide slices, starting 1/2 inch from top down through wide bottom end. With a wide spatula, transfer slices to plates atop greens. Gently fan slices apart. Lay chicken and oranges next to mangoes; sprinkle with
raspberries.