2 whole skinless boneless chicken breasts, halved
5 tablespoons olive oil
2 scallions, minced
2 teaspoons fresh thyme leaves
1 tablespoon balsamic vinegar
1 shallot, minced
4 cups shredded romaine, rinsed and spun dry
1 small bunch of watercress, coarse stems discarded and the leaves rinsed and spun dry
1/2 cup finely shredded red cabbage
1 large mango, peeled, pitted, and cut into 1-inch dice preparation
On a large plate drizzle the chicken with 1 tablespoon of the oil, sprinkle it with the scallions, 1 teaspoon of the thyme, and salt and pepper to taste, turning it to coat it well, and let it marinate at room temperature, turning it once, for 30 minutes.
In a small bowl whisk together the vinegar, the shallot, the remaining 1 teaspoon thyme, and salt and pepper to taste, add the remaining 4 tablespoons oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
Grill the chicken on an oiled rack set 5 to 6 inches over glowing coals for 4 to 5 minutes on each side, or until it is cooked through. In a large bowl toss the romaine, the watercress, the cabbage, and the mango with just enough of the vinaigrette to coat the salad well, transfer the salad to a platter, and top it with the chicken. Serve the remaining vinaigrette separately.