Makes 4 servings.
1/2 cup bottled fat-free honey-Dijon salad dressing
1 teaspoon finely shredded lime peel
4 skinless, boneless chicken breast halves
2 to 3 teaspoons Jamaican Jerk Seasoning (recipe follows)
2 teaspoons cooking oil
1 (16-ounce) package torn mixed salad greens
16 refrigerated mango slices in light syrup, drained
For dressing, stir together salad dressing and lime peel.
Rinse chicken; pat dry. Sprinkle chicken with Jamaican Jerk Seasoning. In skillet, cook chicken in hot oil over medium-hot heat about 6 minutes per side, or until golden brown. Thinly bias-slice each chicken breast.
Divide salad greens among 4 dinner plates. Arrange warm chicken and mangoes on top of greens; drizzle with dressing.
Jamaican Jerk Seasoning
2 teaspoons onion powder
1 teaspoon sugar, crushed red pepper and dried thyme
1/2 teaspoon each: salt, ground cloves, ground cinnamon.
Combine ingredients. Store in covered container
