PLACE dressing and 3 qt. of the mangos (or 1/4 cup for trial recipe) in food processor container; cover. Process until smooth; cover. Refrigerate until ready to use.
FOR each serving: Place 3 cups greens in carry-out salad container. Top with 1/4 cup each of the remaining chopped mango and carrots. Sprinkle with 2 tsp. pecans and 1 Tbsp. each of the green onions and raisins. Top with 1 chicken breast, cut into strips.
POUR 1/4 cup of the dressing mixture in portion cup; cover with lid. Place cup in salad container; close container lid. Refrigerate until ready to serve.