8 oz. pineapple tidbits, drained reserving 2 Tbsp. juice for the dressing
1 mango, diced
For the rub, mix all the ingredients together. Between two pieces of wax paper and using a meat mallet, flatten out the chicken breasts slightly, to about ¾". Now rub the chicken breasts with about ½ the spice rub. Store the rest of the spice in an air tight container. You can also use this spice on shrimp or pork. Refrigerate chicken for 15 min. while you make the salad.
Place all the dressing ingredients in a jar and shake well, set aside.
Wash and tear lettuce into a bowl and toss with all the other ingredients. Set aside.
In a grill pan on medium heat cook the chicken breasts until they are safely cooked through but still juicy about 15 min. It all depends on the thickness of the breast. Remove chicken to a board and let rest for a few minutes. Serve salad on each plate and top with the dressing. Slice the chicken and divide among four plates.
Recipe by Noshing With the Nolands at http://noshingwiththenolands.com/jerk-chicken-salad/