Flat Belly- Caribbean Chicken Salad

By Treebs

From "Flat Belly Diet Cookbook", Enjoy!

Ingredients

• 1 lb small boneless, skinless chicken breast
• 1 tbsp jerk seasoning
• 2 tbsp + 1 tsp olive oil, divided
• 3 tbsp freshly squeezed lime juice, divided
• 1 tbsp freshly squeezed orange juice
• 1/2 tsp honey
• 1/4 tsp salt
• 1/4 small sweet white onion, thinly sliced
• 6 cups colorful mixed greens
• 1 mango, peeled, pitted, and sliced
• 1 avocado, sliced

Preparation

Step 1

1.) Sprinkle the chicken with the jerk seasoning, 1 tsp of the oil, and 1 tbsp of the lime juice. Rub in the seasonings. Let stand for 15 minutes.

2.) Coat a stovetop grill pan with cooking spray. Warm over med-high heat for 3 minutes. Add the chicken and cook, turning once, for 10 to 12 minutes or until a thermometer inserted in the thickest portion registers 165 degree F. Remove from the pan to a clean plate.

3.) Whisk the orange juice, honey, salt, remaining 2 tbsp oil, and remaining 2 tbsp lime juice in a large bowl. Add the onion and greens and toss to coat well.

4.) Cut the chicken into 1/4" thick diagonal slices. Pour any chicken juices from the plate into the salad. Add the mango and avocado to the salad and toss gently again. Divide the salad among 4 plates and top each with equal portions of the chicken.