Remove meat from roasted chicken. Coarsely chop (you should have about 3 cups). Discard skin, if desired, and bones.
In a very large bowl combine chicken, pineapple (or other fruit), jicama, and green onion; set aside.
For dressing, in a small bowl combine mayonnaise, lime peel, lime juice, garlic, seasoning, and salt. Spoon about half the dressing over chicken mixture; toss to coat well.
Line 4 individual serving plates with Bibb lettuce. Add mesclun mix to each plate. Arrange some of the chicken mixture on each plate. Top with pea shoots. Drizzle with some of the remaining dressing. Makes 6 to 8 servings.