Grilled California Chicken Salad Cilantro Vinaigrette

Prepare the Cilantro Vinaigrette, reserving half of the vinaigrette for dressing. Rinse chicken, pat dry with paper towels. In a medium glass bowl, combine remaining vinaigrette and chicken. Cover and marinate in the refrigerator for a minimum of 30 minutes or up to 4 hours. Drain, reserving marinade. Grill chicken on an uncovered grill directly over medium-hot coals for 12 minutes. Turn chicken and brush with reserved marinade; grill 3 to 6 minutes more or until tender and juices run clear. Discard any remaining marinade. Meanwhile, in a small saucepan cook the green beans, uncovered, in a small amount of boiling water about 15 minutes or until crisp tender. Drain beans. To serve, divide torn salad greens between two dinner plates. Slice each chicken breast crosswise into 6 to 8 pieces. Reassemble chicken breasts onto the greens. Arrange the cooked beans, orange slices and mango slices on greens in a decorative manner. Shake reserved vinaigrette well; drizzle some over each serving. Sprinkle with toasted sesame seed. Combine all ingredients in a screw-top jar, cover and shake well. Store in refrigerator for up to 2 weeks. Shake well before serving.