Preheat a small skillet over medium heat. Add butter or olive oil and swirl to coat. Add pecans, brown sugar, cinnamon, ground ginger, cayenne (if using), and salt. Cook, stirring frequently, for 4–6 minutes until pecans are fragrant and sugar has melted and lightly caramelized. Transfer to a plate to cool and separate so they don't stick together.

Mango Chicken

Prepare chicken

Pat chicken breasts dry and, if thick, butterfly or pound to an even 3/4-inch thickness. Season both sides with kosher salt, black pepper, ground cumin and smoked paprika.

Cook chicken

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add chicken and cook undisturbed 4–5 minutes until a golden crust forms. Flip and cook another 4–5 minutes until internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes. Slice chicken into 1/2-inch strips and toss with 1 tablespoon fresh lime juice to brighten.

Ginger Vinaigrette

Make dressing

Whisk together rice vinegar, grated ginger, honey, Dijon mustard, soy sauce, and lime zest in a small bowl. Slowly whisk in extra-virgin olive oil until emulsified. Season with salt and black pepper to taste. Alternatively, combine all ingredients in a jar and shake vigorously. Taste and adjust sweetness or acidity if needed.

Salad Assembly

Assemble salad

In a large bowl, combine mixed greens, halved grapes, toasted sliced almonds, torn mint leaves, and sun-dried cranberries. Gently fold in mango pieces.

Dress and serve

Add 3 tablespoons of ginger vinaigrette to the salad and toss gently to coat. Taste and add up to 1 more tablespoon if you prefer more dressing. Arrange salad on plates, top with sliced mango chicken and sprinkle spiced pecans over each portion. Serve immediately.