Cut chicken breast in half lengthwise, then season with salt and pepper to taste and cook in 2 tsp olive oil over medium-high heat until cooked through (2 min per side).
Remove from pan, cool for 10 minutes, then slice into strips against the grain.
In a deep salad bowl, add chopped lettuce leaves. After that, top with halved cherry tomatoes, diced mango, purple onion, and juicy chicken.
Sprinkle pine nuts on top.
In a separate mixing bowl whisk together olive oil, balsamic vinegar, honey, Dijon mustard, and salt.
Drizzle dressing over the salad.
