Lightly season chicken with smoked paprika, salt and pepper. Grill chicken approx 4-5 minutes each side or until internal temp reads 165F. Set aside to let cool. Using a small 8 to 10-inch non-stick skillet, heat to med-high heat. Add 2 tbsp olive oil and heat for about 1-2 mins. Add 1 tbsp chopped shallot, 1 small chopped garlic clove, salt and pepper. Sauté for about 1 min. Now add 1/2 cup diced fresh mango, 1 tsp honey, 1 tsp rice wine vinegar and about 1 tbsp fresh lime juice. Set heat on low and mix for about 2 mins. Remove pan from heat and carefully add contents to a food processor. Process it until it reaches a liquid consistency. Adjust flavor to your liking with a little salt and pepper. Place 2 cups of the mixed greens in your container, then top with the cooked, sliced chicken breast. Keep mango vinaigrette separate in a small container to avoid turning greens soggy.
Recipe courtesy of Alex Torres, Meal Prep Mondays