Place chicken in small saucepan. Add enough water to cover. Bring to bare simmer. Cover; simmer for 8 minutes or until chicken is cooked through. Cool chicken in liquid for 30 minutes. Remove chicken from liquid; cut into dice. (Save liquid for soups.)
Grate rind from lime; place in medium-size bowl. Juice lime; add 2 tablespoons juice to rind. Stir in green onion, jalapeno pepper, sour cream and salt.
Add chicken, mango and kidney beans to mixture in the bowl; toss gently to combine. Serve the salad over assorted lettuce leaves on individual plates.
