Ingredients

Start to finish 30 minutes

8 ounces rice noodles ( 1/2 of 16-ounce box)
Oil for rubbing chicken
1 1/2 pounds boneless, skinless chicken breast
2 to 3 tablespoons Caribbean jerk seasoning (see note)
1 cup thinly sliced red onion
1 large ripe mango or two small mangos
1 green pepper
2 cups cherry tomatoes

Dressing:
1/4 cup extra-virgin olive oil
2 tablespoon fresh lime juice
4 to 5 teaspoons Caribbean jerk seasoning (see note)
Salt and pepper to taste

Put a large pot of salted water on to boil. Preheat grill.
Pound chicken breasts to an even thickness. Rub with oil and sprinkle with 2 or 3 tablespoons of seasoning.
Grill chicken breasts about 5 minutes each side, over a medium heat or until cooked through (not pink), but still moist. Place in refrigerator to cool.
While chicken is cooling, add onions to a large bowl. Peel and chop the mangos. Thinly slice the green pepper, and halve tomatoes if large. Add to bowl with onions.
To make dressing: Whisk in a small bowl the oil, lime juice and jerk seasoning. Add salt and pepper to taste.
Meanwhile, cook the pasta in boiling water according to directions, stirring well. When it's al dente (firm yet tender), rinse in cold water until cool. Drain well and add to bowl of vegetables. Toss with half of the dressing.
Slice chicken into bite-size pieces and add to salad. Toss with remaining dressing. Season to taste and serve.
Makes 10 cups.

Directions

Note: Caribbean spice blends vary in heat, so taste the seasonings to determine your heat preference, especially for dressing.