Make the dressing first. In a small bowl, mix together the honey-mustard dressing and lime zest. The bowl should have a lid or you can use a plastic cling film to cover the surface. Put it in the refrigerator for later use in the recipe while you prepare the chicken.
Sprinkle the jerk seasoning over both sides of the chicken thoroughly. Warm oil in a skillet over medium heat and fry the chicken for around fifteen minutes or when it loses its pink. Remove the chicken and let it cool down. Slice it up thinly using a sharp knife.
Slice up the mangoes thinly.
Divide the salad greens among four salad platters and season with salt and freshly ground pepper.
Divide the chicken bites and mango slices between the plates. Drizzle the chilled dressing all over and serve immediately.