In the jar of a blender bowl of a food processor, combine the onion, 1 ½ mangos, salt, oil, and red wine. Process to create liquid.

Marinate chicken in mixture for 1-2 hours or overnight. Remove chicken from marinade. In a grill pan over medium-high heat, grill chicken until cooked through, approximately 5 minutes on each side. Alternatively, chicken can be broiled. Cut chicken into thin strips. Toss lettuce, strips of grilled chicken, with remaining mango, diced, and pomegranate seeds. Toss with olive oil, salt and pepper. The flavor and juice from the chicken should be ample to accommodate the simple dressing.