Caribbean Chicken Salad

Ingredients:

• 1 1/2 pounds chicken tenderloins
• Jerk Marinade

Salad:

• 1 bag of spring mix lettuce or a similar type
• 1/2 cup mint leaves, torn, not chopped
• 2 nectarines or peaches, peeled and sliced
• 1 can of Mandarine Oranges
• 1/2 cup red onion, chopped finely

Dressing:

• 2 tsps powdered ginger
• 1/3 cup rice vinegar
• 2 tsps Dijon mustard
• 2 tsps orange juice
• 1 tsp dried tarragon
• 1/4 tsp hot sauce
• 1/2 tsp salt
• 1/8 cup virgin olive oil
• 1/4 cup vegetable oil
• Zest of one Lemon

Preparation:

1. In a sealable plastic bag, place chicken and jerk marinade.
2. Marinate in refrigerator for one hour, or overnight.
3. Make dressing by mixing together rice vinegar, salt, ginger, tarragon, mustard, hot sauce, orange juice, and lemon zest in a blender.
4. Blend on low speed and add oils until dressing is thoroughly mixed.
5. Take chicken out of bag and throw away marinade.
6. Heat Grill and cook on both sides until thermometer reads 160 degrees or if you're cooking indoors, Heat up a large, non-stick frying pan over medium-high heat, place chicken in pand and cook until golden brown on both sides and cooked through, about 8 to 10 minutes.
7. Once chicken is cooked place on a plate and let it cool down.
8. In large bowl, combine salad greens, mint, sliced fruit and onion.
9. Add half of dressing and toss salad.
10. Cut chicken into bit sized pieces and add to salad
11. Divide salad between four plates to serve.
12. Put extra dressing on the side, if desired.