Yield: 4 Servings
|½ cup||Bottled fat-free honey-mustard salad dressing|
|1 teaspoon||Finely shredded lime peel|
|4 \N||Skinless, boneless chicken breast halves (1 pound)|
|3 teaspoons||Purchased or homemade Jamaican jerk seasoning*|
|2 teaspoons||Cooking oil|
|16 \N||Chilled bottled mango slices, drained, or 2 large fresh mangoes|
|12 cups||(16 ounces) packaged torn mixed greens (such as the European blend)|
*Jamaican jerk seasoning: Combine 2 teaspoons onion powder, 1 teaspoon sugar, 1 teaspoon crushed red pepper, 1 teaspoon crushed dried thyme, ½ teaspoon salt, ½ teaspoon ground cloves, and ½ teaspoon ground cinnamon. Store in covered container.
For dressing, mix honey-mustard dressing and lime peel. If necessary, add water to make of drizzling consistency. Cover and chill dressing till ready to serve.
Rinse chicken breast halves; pat dry with paper towels. Sprinkle chicken with the Jamaican jerk seasoning. In a 10-inch skillet cook the seasoned chicken in hot oil over medium-high heat about 6 minutes per side or till golden brown and no pink remains. Thinly bias slice each chicken breast.
If using fresh mangoes, pit, peel, and slice each one. Divide greens among 4 dinner plates. Arrange warm chicken and mango atop; drizzle with dressing. If desired, top with strips of lime peel. Makes 4 servings.
Make-Ahead Tip: Combine ingredients for dressing. Cover and chill up to 8 hours ahead. Just before serving, drizzle over prepared salads.
Nutrition facts per serving: 318 calories, 6 g total fat (1 g saturated fat), 45 mg cholesterol, 572 mg sodium, 35 g carbohydrate, 8 g fiber, 22 g protein. Daily Values: 153% vitamin A, 127% vitamin C, 37% iron.