Jamaican Chicken Salad

By dette

Ingredients

• Jamaican Jerk Seasonig:
• 1 tsp finely shredded lime peel
• 1/2 c. honey-mustard bottled salad dressing
• 2 tsp cooking oil
• 4 skinless, boneless, chicken breast halves.
• 2-3 tsp Jamaican Jerk Seasoning
• 2 large fresh mangoes (or refrigerated 26 oz jar)
• 16 oz package mixed salad greens
• Thin strips of lime peel, optional
• 2 tsp onion powder
• 1 tsp sugar;
• 1 tsp crushed red pepper
• 1 tsp dried thyme, crushed
• 1/2 tsp salt
• 1/2 tsp ground cloves
• 1/2 t ground cinnamon
• Mix all together. Store in covered container.

Preparation

Step 1

For dressing, stir together honey-mustard dressing and lime peel. If necessary, add water to make of drizzling consistency. Cover and chill dressing until ready to serve. Rinse chicken breast halves; pat dry with paper towels. Sprinle chicken with jamaican Jerk Seasoning. Cook seasoned chicken in hot oil in a 10" skillet over medium-high heat, about 6 minutes per side or until golden brown and no longer pink. Thinly slice each chicken breast. Pit, peel and slice fresh mangoes or if using refriegerated jar, drain. Divide greens among four plates. Arrange warm chicken and mangoes on top, drizzle with dressing. Top with strips of lime peel if desired.