Caribbean chicken salad recipe

Recipe for Caribbean Chicken Salad:

Difficulty: Easy
Prep Time: 10 minutes
Cooking time: 10 minutes
Serves: 6-8

¾ cup fresh squeezed lime juice
3 Tablespoons extra virgin olive oil
3 Tablespoons chopped cilantro
1 clove garlic, minced
2 teaspoons Dijon mustard
1 ½ teaspoon honey
1 jalapeno, half of the seeds removed and minced
1 – 15 ounce can black beans, drained
1 red pepper, diced
½ cup jicama, diced
¾ cup extra sweet frozen corn, defrosted
1 ripe mango, diced
1 ½ pounds diced chicken breast
1 Tablespoon jerk seasoning
2 Tablespoons olive oil for sautéeing chicken
2 bags baby spinach
2 avocados, pit removed, scooped from skin, and sliced

1.    Whisk together all the dressing ingredients in a large bowl.  Remove ½ the dressing and reserve for dressing the spinach.
2.    Place the black beans, red peppers, jicama, corn, and mango in a bowl and mix with half of the dressing.
3.    Toss chicken in the jerk seasoning to coat.  
4.    Heat a large sautée pan over high heat, sautée chicken in olive oil until cooked through.
5.    Toss the spinach with the reserved dressing.  Divide between 6 dinner plates.  Top with marinated vegetables, sautéed chicken and avocado slices.