Park Avenue Chicken Salad
Jerked Chicken on Greens

8 Chicken breast halves, (4 oz.)
  Salad Greens
  Green Onion (garnish)  

Marinade  (start 1 day ahead)

2 limes
6-8 cloves garlic
1 teaspoon crushed red pepper
2 teaspoons chili powder
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 teaspoon black pepper
1 teaspoon salt
1/4 cup vegetable oil

Cut rind from limes and slice into 3 pieces.  Place lime with all other marinade ingredients into a food processor and blend until garlic is well minced.  Place chicken breasts and marinade into a large plastic bag, remove air from bag and seal.  Arrange chicken so that marinade can cover all the meat.  Places flat in the refrigerator overnight.  Next morning, rearrange the chicken in the bag to allow uniform marinating. Return to refrigerator until evening. 

Remove chicken and discard marinade.  Grill chicken on barbeque or pan fry until done and tender. Allow to cool slightly.  Slice the meat and place on a bed of torn Butter / Boston lettuce.  Top with lime dressing and garnish with green onions.

Lime Dressing

4 tablespoons lime juice (2 limes)
8 tablespoons vegetable oil
4 tablespoons deli mustard
   (coarse ground or English Style)
pepper
salt
fine herbs