Grilled Calypso Chicken and Black Bean Salad

• 4 skinless, boneless chicken breast halves
• 4 tbsp prepared Italian salad dressing
• 1/2 tsp each salt and freshly ground black pepper
• For Calypso Salad Dressing:
• 2 tsp Caribbean Jerk Seasoning
• 1/2 cup olive oil
• 1/2 cup balsamic vinegar
• 1 tbsp maple syrup
• 1/4 tsp salt
• For Salad:
• 4 cups mixed (exotic) salad greens
• 1 red bell pepper, diced
• 1/2 cup red onion, diced
• 2 cans (15 or 16 oz. each) black beans, drained and rinsed
• 2 ripe mangoes, peeled, pitted and diced
• 1/3 cup chopped fresh cilantro

Prepare grill to medium-high heat. Brush Italian salad dressing over surface of chicken breast halves; sprinkle with salt and pepper. Place chicken on prepared grill and grill about 3-4 minutes per side or until no pink remains. Remove from grill and place on cutting board. Let cool slightly and slice thinly, set aside. Place the 5 ingredients for Calypso Salad Dressing in a shaker jar with lid; cover and shake well to combine. Place greens on each of 4 serving dishes. Then top each with grilled chicken. Into mixing bowl add bell pepper, onion, black beans, mangos and cilantro. Drizzle with Calypso dressing and toss lightly. Spoon the dressed mango and bean mixture on top of chicken to serve.