I found this recipe at Dierbergs not so long ago, and it's really a good one!
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 frozen orange juice concentrate, thawed
1 Tbsp rice or white wine vinegar
1 (5 oz) bag baby spinach, rinsed and drained
1 mango, pitted, peeled, and cubed
1/3 cup thinly sliced red onion
In a small bowl, combine brown sugar and 1 tsp of the jerk seasoning. Rub over chicken. Let stand until sugar dissolves, about 10 minutes. Place chicken on oiled grid over medium-high heat; cover and grill until internal temperature is 165 degrees (about 5 mins/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. Cover and shake vigorously to blend. Place spinach in large bowl. Drizzle 2 Tbs of the dressing over spinach; toss until well mixed. Divide spinach among 4 individual plates. Top with mango, onion and chicken strips. Serve with remaining dressing.