Jerk Chicken Salad with Citrus Dressing

A while back I posted a recipe from The Flat Belly Diet Cookbook for Sassy Water, a refreshing and delicious concoction to make and drink as part of a weight loss plan.  Tonight I improvised on a recipe from that book for a dinner salad, and I just have to share it with you.  I know, what's to get excited about eating a salad, right? This really was great. I loved the jerk seasoned chicken, even though I did buy the seasoning in a jar. And the dressing, light and practically fat free, was perfect for this salad.  Because I didn't have mango that was called for in the salad, nor did I have sweet white onion, I used pineapple tidbits and sliced green onion.

JERK CHICKEN SALAD WITH CITRUS DRESSING 

• Stir together in a small bowl the juice of half a lime, 1 tsp. of olive oil, and 1 tsp. of jerk seasoning. Find it in the ethnic foods aisle in the Jamaican section. Rub this all over two boneless chicken breast halves and refrigerate for an hour. 
• Make your dressing by combining 1 Tbs. of fresh lime juice, 2 Tbs. orange juice, 1 tsp. olive oil, 1/2 tsp. honey, 1/4 tsp. salt, and freshly ground pepper.  Pleeeze, if you are noticing that worn out looking bowl I used for the dressing....I just can't part with my son's first cereal dish with Big Bird in the bottom of the bowl. It's so old, 25 years to be exact, but I just love it!

Put together your salad using any combination of greens. I used romaine and fresh spinach. Add:

• 1/2 of an avocado, cubed
• 2 green onions, sliced
• Handful of cherry tomatoes, halved
• 4 oz. of pineapple tidbits, drained (I buy those little fruit cups, perfect for smoothies, salads, etc.)

Grill the chicken breasts and keep warm while you toss the dressing with the salad greens and divide between two plates. Slice the chicken cross-wise and arrange it along side of the salad or place on top. Either way, this is a winner. Enjoy! And tell me how you liked it.