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Jamaican Chicken Salad

  • 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

Makes 4 servings.. 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.

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