Spread sliced onions and pepper strips evenly over top of the greens, cover and refrigerate.
Jerk Chicken:
Coat the outside of the chicken with a small amount of Persian Lime Olive Oil, and then sprinkle Jamaican Jerk Seasoning all over to coat.
In a skillet, over medium high heat, add a tablespoon of the olive oil and then the chicken. Cook on both side until juices run clear and internal temperature reaches 160 degrees.
Remove from heat and allow chicken to cool.
Slice across the grain into 1/8 inch strips.
Coconut-Mango Avocado Dressing:
Gently toss 2 tablespoons of Persian Lime Olive Oil, Mango, Avocado, Cilantro, Balsamic Vinegar, salt and pepper together in a bowl.
When ready to serve, place sliced chicken on top of the salad base, then top with dressing.