Pound the chicken breasts to an even thickness. Rub with oil and sprinkle with 2 to 3 tablespoons of jerk seasoning. Grill the chicken breasts about 5 minutes on each side, over medium heat until cooked throughout (not pink), but still moist. Place in refrigerator to cool.

While chicken is cooling, add onions to a large bowl. Peel and chop the mangoes, thinly slice the green pepper, and halve the tomatoes if they are large. Add these ingredients to the bowl with the onions.

Dressing: Whisk in a small bowl the oil, lime juice and jerk seasoning. Add salt and pepper to taste.

Cook the pasta according to directions, al denté (firm yet tender). Rinse in cold water until cool. Drain well and add to bowl of vegetables. Toss with half the dressing.

Slice the cooked chicken into bite-sized pieces and add to the salad, then toss with the remaining dressing. Season to taste and serve.

Submitted by: JR