Jamaican Chicken Salad 2

1/2 cup of bottled fat-free honey mustard dressing
1 teaspoon of finely shredded lime peel
4 Skinless, boneless chicken
3 teaspoons  of purchased or homemade jerk seasoning
2 teaspoons of cooking oil
16 ounces of Chilled bottled mango juice
16 ounce package of torn salad greens

*Jamaican jerk seasoning: Combine 2 teaspoons onion powder, 1 teaspoon sugar, 1 teaspoon crushed red pepper, 1 teaspoon crushed dried thyme, 1/2 teaspoon salt, 1/2 teaspoon ground cloves, and 1/2 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. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Sep 15, 1998

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