Caribbean Chicken Salad

• 1 lb small boneless, skinless chicken breast halves
• 1 tbsp jerk seasoning
• 3 tbsp olive oil, divided
• 3 tbsp freshly squeezed lime juice
• 1 tbsp freshly squeezed orange juice
• 1/2 tsp honey
• 1/4 tsp salt
• 1/4 small sweet white onion, thinly sliced
• 6 cup colorful mixed greens
• 1 mango peeled, pitted 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.
2. Rub in the seasonings.
3. Let stand for 15 minutes.
4. Coat a stove-top grill pan with cooking spray.
5. Warm over medium - high heat for 3 minutes.
6. Add the chicken and cook, turning once for 10 - 12 minutes or until a thermometer inserted into the thickest portion registers 165F.
7. Remove from the pan to a clean plate.
8. Whisk the orange juice, honey, salt, remaining 2 tablespoons of oil, and remaining 2 tablespoons of lime juice in a large bowl.
9. Add the onion and greens.
10. Toss to coat well.
11. Cut the chicken into 1/4 inch thick diagonal slices.
12. Pour any chicken juices from the plate into the salad (optional).
13. Add the mango and avocado to the salad and toss gently again.
14. Divide the salad among 4 plates and top each with equal portions of the chicken.

chicken, olive oil, freshly squeezed lime juice, freshly squeezed orange juice, honey, salt, sweet white onion, mixed greens, mango, avocado

Taken from cookpad.com/us/recipes/330714-caribbean-chicken-salad (may not work)