*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.
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|Serving Size: 1 Serving (646g)|
|Recipe Makes: 4|
|Calories from Fat: 105 (17%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 273.8mg||84 %|
|Sodium 589mg||20 %|
|Potassium 1570.1mg||41 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 10.3g|
|Protein 111g||159 %|
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Calories per serving: 626
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