3 Tbsp. bottled jerk marinade
4 boneless, skinless chicken-breast halves
2 Tbsp. balsamic vinegar
2 Tbsp. honey
2 tsp. olive oil
Juice of 1/2 orange
1/4 tsp. salt
2 ripe mangoes, peeled, sliced
(should be firm, not soft)
1 small red onion, sliced into rings
In large glass bowl, spoon marinade over chicken; turn to coat. Cover and refrigerate 1 hour. Meanwhile prepare outdoor grill, George Foreman grill, or the oven broiler; coat rack with nonstick cooking spray. Grill or broil chicken breasts about 4 inches from heat until cooked through and liquids run clear
when meat is pierced. (Discard any remaining marinade.) Let chicken cool; cut into diagonal slices.
To make dressing, combine all ingredients in bowl or jar with tight-fitting lid; beat or shake vigorously until blended and thick. Arrange lettuce leaves on plates. Top with chicken, mango slices and onion rings. Drizzle with dressing.
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