- Place chicken in a heavy, reusable food-storage plastic bag. Sprinkle seasoning blend over chicken. Seal bag and shake until chicken is evenly coated.
- In a 10-inch, nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently until no longer pink in center. Remove chicken from skillet and drain on paper towels.
- In a large bowl, toss salad greens, mango, onion and bell pepper. Divide among 4 plates. Top with chicken and drizzle with vinaigrette.