Caribbean Grilled Chicken Salad With Honey-Lime Dressing

• 2 teaspoons salt-free Jamaican jerk seasoning, divided
• 3 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt, divided
• 1/3 cup light mayonnaise
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon finely chopped shallots
• 3 tablespoons honey
• 2 tablespoons fresh lime juice
• 3 (6-inch) corn tortillas, cut into 1/4-inch strips
• Cooking spray
• 1 (10-ounce) package torn romaine lettuce
• 1/3 cup (1 1/2 ounces) shredded reduced-fat Colby-Jack cheese

1. Preheat oven to 450u0b0. Prepare grill.
2. Rub 1 1/2 teaspoons seasoning over both sides of chicken; cover and chill 30 minutes.
3. While chicken chills, combine 1/4 teaspoon kosher salt, mayonnaise, and next 4 ingredients in a small bowl; cover and chill until ready to serve.
4. While chicken and dressing chill, place tortilla strips on a foil-lined baking sheet. Lightly coat tortilla strips with cooking spray, and sprinkle with remaining 1/2 teaspoon seasoning and remaining 1/4 teaspoon kosher salt. Bake at 450u0b0 for 8 to 10 minutes or until crisp, tossing strips gently every 2 minutes. Remove from oven, and place strips on a wire rack.
5. Place chicken on grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until chicken is done. Cut chicken diagonally across grain into slices.
6. Place 1 3/4 cups lettuce on each of 4 plates; divide chicken strips evenly among salads. Sprinkle about 4 teaspoons cheese over each salad, and top evenly with tortilla strips. Drizzle 3 tablespoons dressing over each salad.
7. Note: You may substitute 1/4 teaspoon table salt for the 1/2 teaspoon kosher salt, if desired.
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salt, skinless, kosher salt, light mayonnaise, fresh cilantro, shallots, honey, lime juice, corn tortillas, cooking spray, torn romaine lettuce, cheese

Taken from www.myrecipes.com/recipe/caribbean-grilled-chicken-salad-with-honey-lime-dressing (may not work)