1. Prepare the salsa. In a medium bowl, toss together mango, avocado, bell pepper, onion, serrano, mint, orange zest and juice, and salt in a bowl. (May be prepared a day in advance, stored in an airtight container in the fridge.) Set aside to let the flavors develop as you prepare the quinoa and chicken.
2. Place quinoa in a medium saucepan and toast over medium heat until fragrant and beginning to pop, about 4 minutes, shaking the pan occasionally to prevent burning. Add thyme and water; bring to a boil, reduce heat and simmer, covered, until quinoa is tender and water has absorbed, about 13 to 15 minutes.
3. Meanwhile, in a large skillet, heat oil over medium-high heat. Cook chicken, turning once halfway, until no longer pink inside and an internal temperature reaches 165 degrees F, about 5 minutes per side. Remove from heat and slice thinly across the grain.
4. To serve, divide quinoa among 4 plates. Top with chicken slices, salsa, and mint sprigs if desired.
Source: Hannaford fresh Magazine, March - April 2014