2. FOR CHICKEN: Coat chicken breasts with Jamaican jerk seasoning evenly. Put on preheated grill for 4 minutes on each side. Cover Chicken with foil for about 10 minutes.
3. FOR SALAD: Divide the arugula evenly and place on a serving plate. Add the red pepper, walnut halves, strawberries, olives, flower seeds and sugar over the top of arugula bed.
4. Slice chicken breasts in strips and lay one sliced breast over the salad bed.
5. Serve the Caribbean Jerk Chicken with some sauce.