Rub the chicken breasts with salt and jerk seasoning. Place them on a plate and refrigerate for at least 30 minutes or overnight if desired.
Preheat the grill to medium heat (about 350 degrees F). When ready, lightly oil the grate and place chicken breasts on it. Close the lid and cook for 7-10 minutes, flipping once in between. Once cooked through, remove from grill and let cool slightly before slicing into strips.
In a large bowl, combine the mixed greens, avocado slices, pineapple chunks, mango cubes, red onion slices, bell pepper slices, cherry tomatoes, cucumber chunks, and cilantro.
In a small bowl, whisk together the extra virgin olive oil, black pepper, lime zest and juice, honey, garlic, and salt until smooth and creamy.
Pour the vinaigrette over the salad and gently toss until everything is evenly coated.
Add the sliced chicken strips to the salad and toss once more. Serve with extra vinaigrette on the side, if desired.