Grilled Calypso Chicken And Black Bean Salad

• 4 skinless, boneless chicken breasts
• 4 tbsp prepared Italian salad dressing
• 1/2 tsp each, salt and freshly ground black pepper
• For Calypso Salad Dressing:
• 2 tsp Caribbean Jerk Seasoning
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp maple syrup
• 1/2 tsp salt
• For Salad:
• 4 cups mixed exotic salad greens
• 1 red bell pepper, seeded, stemmed and diced
• 1/2 cup red onion, diced
• 2 (16 oz) cans black beans, drained and rinsed
• 2 ripe mangoes, peeled, pitted and diced
• 1/3 cup chopped fresh cilantro

1. Prepare grill to medium high heat. Brush 1 tbsp salad dressing over surface of chicken breasts, sprinkle with salt and pepper. Place chicken on prepared grill and grill for 3 1/2 minutes per side. Remove from grill and place on cutting board. Let cool slightly and slice thinly, set aside.
2. Combine Calypso salad dressing ingredients together in carafe, shake hard to incorporate ingredients.
3. Layer greens on each of 4 serving dishes. Then top with equivalent portions of grilled chicken on each dish. In mixing bowl add bell pepper, onion, black beans, mangos and cilantro. Drizzle dressing over the top and toss lightly. Place dressed vegetable mixture on top of chicken and serve.

skinless, italian salad dressing, salt, caribbean, ubc, ubc, maple syrup, salt, salad greens, red bell pepper, red onion, black beans, mangoes, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/grilled-calypso-chicken-and-black-bean-salad-1204310 (may not work)