Grilled Chicken Mango Salad

This recipe appeared on the Dierbergs website this week. I plan to try this for my next BBQ.  Bet it will be a hit.

2 Tbsp brown sugar
2 tsp Caribbean Jerk seasoning (divided)
4 boneless, skinless chicken breast halves (pounded to even thickness)
1/4 cup olive oil
3 Tbsp orange juice concentrate
1 Tbsp rice or white wine vinegar
1 bag (5 oz) baby spinach rinsed and drained
1 mango, pitted, peeled, and cubed
1/3 cup thinly sliced red onion
1/3 cup coarsely chopped red bell pepper

In small bowl, combine brown sugar and 1 tsp of the Jerk seasoning.  Rub over chicken.  Place chicken on oiled grid over medium-high heat; cover and grill until internal temperature is 165 degrees, about 5 minutes per side.  Let stand 5 minutes before slicing crosswise into strips.

In screw-top jar, combine oil, juice concentrate, vinegar, and remaining 1 tsp Jerk seasoning.  Shake vigorously to blend.  Place spinach in large serving bowl.  Drizzle 2 Tbsp of the dressing over spinach; toss until well mixed.  Divide spinach among 4 individual salad plates.  Top with mango, onion, bell pepper and chicken strips.  Serve immediately with remaining dressing on the side.