Dip one side of the chicken breast in Caribbean Jerk seasoning and sear on both sides in a pan with clarified butter until fully cooked. Arrange the fruit and avocado on a plate, toss the greens in the orange-raspberry dressing, top the salad with chicken, and serve the macadamia nut dressing on the side.
Put the orange juice in a non-reactive pot and reduce by half over medium heat at a slow simmer. Set aside to cool. When cooled down, place in drink blender and run on medium speed. Add the raspberries and then slowly at a thin stream add the vegetable oil. Season to taste with little salt and pepper.
Toast the Macadamia nuts in the oven at 350º F until golden brown. Chop the Macadamia nuts in a food processor. In a bowl, mix together mayonnaise, buttermilk, and honey and season to taste with salt and pepper. If the dressing is still a bit thick then add more buttermilk.
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