Place chicken on barbecue preheated to medium-high heat. Cook, turning occasionally, until golden and internal temperature reaches 165°F (74°C), approx. 15 min. Transfer chicken to chopping board to rest.
Meanwhile, in large bowl, combine green onions, carrots, cucumber, cabbage, mango and cilantro.
Slice chicken into thin strips. Add to vegetables, along with salad dressing. Toss and serve.
Replace chicken breasts with 1 lb (500 g) uncooked shrimp. Thaw and grill just until cooked through. Cool and toss with salad.