Season the chicken breasts with salt and black pepper, then drizzle with olive oil. Preheat the grill to medium-high (375°F/190°C). Grill chicken for 4-5 minutes on each side until cooked through, resting for 5 minutes before slicing.

While the chicken rests, dice the mango, slice the bell pepper, cucumber, and cherry tomatoes. Finely chop the red onion and herbs.

In a bowl, whisk together olive oil, lime juice, honey, Dijon mustard, and minced garlic, seasoning with salt, black pepper, and optional chili flakes.

In a large bowl, combine mixed greens, sliced chicken, mango, cherry tomatoes, cucumber, red bell pepper, and red onion. Drizzle dressing over and toss gently.

Top with toasted almonds or cashews, garnish with herbs, and serve immediately with lime wedges.