Grill up a set of boneless chicken breasts with the following marinade, slice and lay gently on a bed of escarole. You will have an eye and taste bud pleaser.

INGREDIENTS:
2 large ripe mangoes, peeled and sliced
1/3 cup lime juice
2 Tablespoons sugar
1 Tablespoon minced gingerroot
1 Tablespoon honey
1/8 teaspoon cayenne pepper
4 boneless, skinless chicken breasts (5 or 6 ounces each)
2 large or 4 small heads of Belgium endive. Strip off only the leaves.
Escarole leaves, enough to make a bed beneath the grilled chicken

DIRECTIONS:
In a blender or food processor combine 1/4 of the mango slices, lime juice, sugar and ginger. Cover blend or process smooth.

In a small saucepan combine honey and pepper. Heat until mixture is warm.

Place chicken breasts on cooking grate. Grill chicken 10 to 12 minutes turning once and brushing with the honey mixture halfway though the estimated grilling time. Allow the chicken to cool. Slice diagonally into strips or cubes.

Line platter with escarole. Top with endive leaves. Arrange remaining mango slices and chicken slices on top. Drizzle with mango dressing.

Attributed to: My worn and tattered copy of Weber Grilling Times newsletter, circa 1997.