Jerk Chicken Salad

Jerk chicken was popularized in Caribbean cuisine and uses citrus, peppers, and allspice for its distinctive flavors. In this salad, jerk chicken, plantains, sweet pepper strips, and avocado are arranged on torn mixed greens and then drizzled with a honey-lime dressing for a vegetable packed, taste-bud popping treat of an entree. Serve this salad with bread and a cold beer.
Ingredients
1/3 cup olive oil
2 tablespoons lime juice
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 teaspoon honey
1 pound skinless, boneless chicken breast halves
1 plantain, 2 red bananas, or 1 large yellow banana, sliced
2 tablespoons Jamaican jerk seasoning
1 medium red or yellow sweet pepper, cut into strips
6 cups torn mixed greens
1 medium avocado, halved, peeled, and cut into thin wedges
1 medium mango, peeled and cut into thin wedges*
Directions
1In a screw-top jar combine oil, lime juice, thyme, and honey; cover and shake well. Remove 1 tablespoon of the dressing. Set remaining dressing aside. Rinse chicken and pat dry. Brush chicken and plantain or red bananas with the 1 tablespoon reserved dressing.
2Rub jerk seasoning onto chicken. Grill chicken on an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink turning once. Remove chicken from grill; cut into strips and set aside (if using yellow banana, do not grill) and pepper strips over medium coals for 8 minutes or until tender.
3In a large bowl gently toss together greens and remaining dressing. Divide among 4 large plates. Top each serving with one-fourth of the chicken, sweet peppers, plantain or banana, avocado, and mango. Makes 4 main-dish servings.
4 Note: To cut mango into wedges, peel, if desired, and cut in half by sliding a sharp knife next to the seed along each side of the mango. Then, cut each half into wedges.