This main-dish chicken, pecan and bacon salad makes a spectacular showing on a buffet table, especially when it's topped with the bright orange mango dressing.
In a food processor bowl or blender container, combine chopped mangos, the 1/3 cup oil, the 2 tablespoons sherry vinegar, and sugar. Cover; process or blend until mixture is smooth. Cover and chill in the refrigerator while preparing salad.
Place the chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 12 to 15 minutes or until chicken is tender and no longer pink and an instant-read thermometer inserted into the chicken registers 170 degree F, turning once. (Or grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink and an instant-read thermometer inserted in the chicken registers 170 degree F, turning once halfway through grilling.)
Meanwhile, in a large bowl, combine salad greens, nuts, onions, and bacon. Toss gently to mix. In a small bowl, combine the 1/4 cup oil, the 1 tablespoon sherry vinegar, salt, and pepper. Drizzle over salad mixture. Toss gently to mix. Arrange on a large serving platter.
Cut chicken into bite-size strips. Arrange chicken on top of the greens mixture. Stir chilled mango vinaigrette; spoon over chicken. Serve immediately.