16 slices chilled bottled mangoes in syrup, drained
Directions:
1. In a small bowl or container, add the honey-mustard dressing and lime peel; stir to combine; cover and chill until ready to serve. 2. Sprinkle chicken with jerk seasoning. 3. Heat oil in a large skillet over medium-high heat. 4. Cook chicken for approximately 12 minutes (turning once) or until no longer pink. 5. Slice chicken thinly on the bias. 6. Divide salad greens among 4 dinner plates; sprinkle with salt and pepper to taste. 7. Place warm chicken slices and mango slices over greens. 8. Drizzle with dressing.
