Jerk Chicken Salad and Avocado

Mix the marinade ingredients (everything in the marinade list except the chicken) together in a bowl. Place chicken breasts in a plastic bag. Pour marinade over breasts, seal the bag and squish it around so that the chicken is properly coated. Put bag into a dish. Allow it to sit in the fridge overnight.

Preheat grill to medium high heat and remove the chicken from the marinade.

Grill the chicken breasts over medium-high heat until the internal temperature is 165ºF. Depending on the thickness of the chicken this will take at least 5 minutes per side but make sure juices run clear. Remove chicken from grill onto a platter and allow it to cool. Then cut chicken into bite sized cubes. Allow the meat to chill in the fridge.

Once chilled, mix together the chicken, mayo, red pepper, mango, onion, cilantro and salt and pepper in a medium sized bowl. Gently fold together and then scoop into halved avocados.