- Combine juices, shallot, garlic, oil and pepper in a large bag, add chicken and marinate at least 30 minutes in refrigerator.
- To make salsa, combine all ingredients, toss and refrigerate. Prepare grill on high heat. Remove chicken from marinade, pat dry, and grill on both sides 3-4 minutes or until brown and cooked.
- Place paillard of chicken on plate, top with mango salsa.