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.