1. In a large bowl, prepare the sauce: Place the salt and pepper in the bowl. Add the olive oil, balsamic vinegar, and orange juice. Mix with a whisk. Add the chopped Thai basil.2. In the bowl, add the mango, chives, bell peppers, onions, and cooked chicken. Mix well.3. Cut the lettuce into chiffonade.4. To serve, place some lettuce on each plate. Cover with the chicken and mango salad and drizzle with a stream of balsamic vinegar.