Recipe

I just found this recipe online - sounds like a really yummy summer salad....

Chicken:
2 boneless, skinless chicken breasts, halved
Jamaican Jerk seasoning
Brown sugar
1 tablespoon olive oil

1. Heat oil in skillet over medium high heat. Season chicken breasts with jerk seasoning, on both sides. Transfer to hot skillet. Sear both sides of chicken. Add 1 tablespoon brown sugar to top of each breast half. Cook breasts, turning once or twice, until no pink remains and juices run clear. In the lasts few minutes of cooking, sprinkle a bit of brown sugar into the skillet. Remove chicken from skillet to a cutting board and cut crosswise into 1/2 to 3/4-inch slices.

Salad:
1 to 1 1/2 packages Just Lettuce salad mix
1/2 to 1 cup diced red onion
1/2 to 1 cup thinly sliced celery
1/2 to 1 cup shredded carrots
1 cup diced fresh pineapple
1 peeled and diced mango

2.In a large shallow salad bowl, combine and toss lettuce. On top of lettuce, evenly layer onions, celery, carrots, pineapple and mango. Sprinkle to taste with ground pepper blend.

3. Arrange chicken slices around the salad inside the bowl’s rim (to avoid covering up our colorful salad).

Dressing:
1 (8-ounce) bottle fat-free creamy poppyseed dressing
1/4 to 1/3 cup canned or bottled lemonade

4. Combine dressing and lemonade in a small bowl and whisk until thoroughly blended. To serve, pour dressing into a small pitcher or glass and serve on the side, allowing diners to add the desired amount of dressing.