Caribbean Chicken Salad

• 1 pound chicken breast halves
• 1 tablespoon jerk seasoning
• 2 tablespoons plus 1 teaspoon olive oil, divided
• 3 tablespoons lime juice, divided
• 1 tablespoon orange juice
• 1/2 teaspoon honey
• 1/4 teaspoon salt
• 1/4 small white onion, thinly sliced
• 6 cups mixed greens
• 1 mango, peeled and sliced
• 1 avocado, sliced

1. sprinkle the chicken with the jerk seasoning, 1 teaspoon of the oil, and 1 tablespoon of the lime juice. Rub in the seasonings. Let stand for 15 minutes.
2. coat a stove-top grill pan with cooking spray. warm over medium-high heat for 3 minutes. add the chicken and cook, turning once, for 10-12 minutes or until cooked through. remove and place on plate.
3. whisk the orange juice, honey, salt, remaining 2 tablespoons oil, and remaining 2 tablespoons lime juice in a large bowl. add the onion and greens and toss to coat well.
4. cut the chicken into slices. pour any chicken juices from the plate into the salad. add the mango and avocado to the salad and toss again. divide the salad among 4 plates and top each with equal portions of the chicken.

chicken, jerk seasoning, olive oil, lime juice, orange juice, honey, salt, white onion, mixed greens, mango, avocado

Taken from www.epicurious.com/recipes/member/views/caribbean-chicken-salad-51998621 (may not work)