To make vinaigrette, place cilantro, SunRype Slim® Tropical Mango beverage, mango, lemon juice, soy sauce, sesame oil, ginger and garlic in a blender jar. Blend with an immersion blender or blender until no chunks remain.In a large bowl, pour 1/4 cup (60ml) vinaigrette onto chicken breasts; sprinkle with flour and stir to coat chicken breasts evenly. Let marinate for 15-20 minutes. Place crushed Corn Flakes into a shallow dish and press chicken into Corn Flakes to coat. Transfer coated chicken breasts onto a wire baking rack fitted in a baking sheet. Spray with oil and bake in a preheated oven at 400F for 15 minutes. Alternately, cook in an air fryer as per manufacturer’s directions.Meanwhile, arrange lettuce, spinach, mango, cucumber, tomatoes, onion, radishes, and avocado on a large platter. Slice cooked chicken and add to salad. Serve salad with reserved mango cilantro vinaigrette.

Mango Cilantro Vinaigrette : 1/2 cup (125 mL) SunRype Slim® Tropical Mango beverage 1/2 cup (125 mL) loose packed cilantro leaves 1/4 cup (60 mL) chopped mango Juice of 1 lemon 2 tablespoons (30 mL) soy sauce 2 teaspoons (10 mL) sesame oil 1 inch piece peeled ginger 1 clove garlic 2 chicken breasts, about 1 lb (454g), sliced in half lengthwise 2 tablespoons (30 mL) flour Oil Spray 3 cups (750 mL) Kellogg's Corn Flakes®, lightly crushed, 1 head of Romaine lettuce, chopped 4 cups (1 L) baby spinach 3/4 cup (185 mL) chopped mango 3/4 cup (185 mL) chopped cucumber 3/4 cup (185 mL) halved grape or cherry tomatoes 1/2 cup (125 mL) diced red onion 6 small radishes, chopped 1 ripe avocado, thinly sliced