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Place the chicken in a large bowl or a zip-top plastic bag.
In a small bowl, stir together the oil, lime juice, jerk seasoning, and salt. Pour the marinade over the chicken. Chill and let it marinate for at least 2 hours, up to 24 hours.
When you're ready to prep the salads, preheat your grill to high heat.
Whisk together the dressing ingredients (except for the oil). Slowly drizzle in the oil while you're whisking. Set it aside.
Turn the grill down to medium-high heat. Grill the chicken, turning a couple of times during grilling, until the chicken is cooked through and the juices are running clear. Remove from the heat and set aside. Let it sit for 5 minutes before slicing.
In a large bowl, combine the salad greens. Pour ⅔ of the dressing over the greens and toss to combine.
Assemble individual salads by placing a bed of salad greens in each bowl and topping it with sliced chicken, mangoes, tomatoes, and a handful of plantain chips (if using). Drizzle a bit of the remaining dressing over the top.