Mango Salad with Crab and Chiles

In a small mixing bowl, whisk together the orange juice, lime juice, honey, jalapeño, shallot and olive oil and season with salt and pepper. Set aside.

In a large bowl, gently combine the crabmeat, mango, avocado, chives and the vinaigrette. Divide salad equally between lettuce leaves. Drizzle with any additional vinaigrette.