• 2 tablespoon Jamaican jerk or Caribbean seasoning
• 4 teaspoons Dierbergs brown sugar
• 1 to 1¼ pounds boneless, skinless chicken breast halves, pounded to even thickness
• 2 tablespoons Dierbergs olive oil
• ¼ cup raspberry vinegar
• 2 tablespoons Dierbergs light rum
• 1 tablespoon honey
• Coarse salt and freshly ground black pepper
• ⅓ cup Dierbergs extra virgin olive oil
• 8 cups torn salad greens
• 1 ripe mango, pitted, peeled, and cubed
• 1 ripe avocado, halved, pitted, peeled, and sliced
• 1 cup fresh raspberries
• ¼ cup thinly sliced green onion

FOR JERK CHICKEN: In small bowl, combine seasoning and brown sugar. Brush chicken with olive oil; sprinkle seasoning mixture over chicken, pressing to adhere.

 

Place chicken on oiled grid over medium-high heat; cover and grill until internal temperature is 165˚F. about 4 to 5 minutes per side.

 

Let stand 5 minutes before cutting into bite-size slices.

 

FOR RASPBERRY RUM VINAIGRETTE: In small bowl, whisk together vinegar, light rum, honey and black pepper. Whisking vigorously, add oil in slow, steady stream until well blended.

 

FOR CHOPPED SALAD: In large bowl, combine greens with some of the Vinaigrette; toss until well mixed.

 

Divide greens among 4 serving plates. Top with chicken, mango, avocado, raspberries, and green onions.

 

Serve with remaining Vinaigrette.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 530
Cholesterol: N/A
Fat: 33 g
Sodium: 480 mg
Carbohydrates: 28 g
Protein: 28 g
Fiber:
Saturated Fat: N/A