Directions:

1. Cornmeal Parmesan Crackers: In a food processor or blender, combine flour, cornmeal, Parmesan cheese, butter and water. Process for 2 minutes or until a soft dough forms. Cover and let rest at room temperature for 30 minutes. Preheat oven to 350°F. Roll dough on floured surface to 1/8-inch thickness. Cut dough into ½-inch x 3-inch strips. Arrange on a baking sheet. Sprinkle with shredded Parmesan cheese and parsley. Bake for 8 minutes or until golden brown.
2. Creamy Mango Dressing: In a blender or food processor, combine mangoes, lime juice, heavy whipping cream, honey and ginger. Process until smooth. In a mixing bowl, combine sour cream and cilantro leaves. Mix well. Fold in mango mixture. Stir in salt and pepper. Keep refrigerated until ready to use.
3. Wet Jerk Chicken Breast: In a mixing bowl, combine olive oil, soy sauce, apple cider vinegar and Caribbean jerk seasoning for marinade. Add chicken to marinade. Toss to evenly coat. Refrigerate up to 4 hours. Drain and discard any excess liquid before grilling. Remove chicken from marinade. Grill drained, marinated chicken over medium heat for 1½ to 2 minutes until lightly browned with grill marks on both sides. Place chicken in a baking dish. Finish in a 350°F oven for 8 to 10 minutes. Keep warm for use.
4. For each portion, place 2 cups spring mix in a bowl or on a plate.
5. Arrange 1 tablespoon diced tomatoes at 12 o’clock.
6. 2 tablespoons diced avocado at 2 o’clock.
7. 1 tablespoon diced red onion at 4 o’clock.
8. 1 tablespoon corn at 6 o’clock.
9. 1 tablespoon blue cheese crumbles at 8 o’clock.
10. 3 teaspoons black-eyed peas at 10 o’clock.
11. Place 3 ounces diced chicken in center of salad.
12. Place 2 Cornmeal Parmesan Crackers on side of plate or bowl.
13. Serve with ¼ cup Creamy Mango Dressing.