What To Do:
1. Poach Chicken: Massage chicken with 2 teaspoons salt and 1 teaspoon pepper. Add to a medium saucepan. Cover with cold water by 1-inch. Bring the pot to a boil over high heat. Immediately reduce heat and simmer for 5 minutes. Remove pot from heat and cover. Let stand until the chicken is cooked through (about 12 minutes). Remove chicken to a cutting board to cool slightly, reserving 2 tablespoons cooking liquid.
2. Make Jicama-Mango Salad: Chop mango and cilantro (set aside a few leaves for garnish). In a medium bowl, stir together mango, jicama, cilantro, lime juice, 2 tablespoons olive oil, and salt and pepper to taste.
3. Chop the chipotle peppers