Jerk Chicken Salad
This colorful salad is served on romaine lettuce leaves for a playful presentation.
- 1 tablespoon Garlic Oil or olive oil
- 1 tablespoon Jamaican Jerk Rub
- 1 pound chicken tenders
- 1 medium pineapple
- 1 red bell pepper
- 3 green onions (white and light green parts only)
- 2 heads romaine lettuce
- 1 can (15 oz./340 g) black beans, drained
- 6 slices bacon, cooked, drained and crumbled
- 2 limes
- 1/3 cup reduced-fat mayonnaise
- 2 tablespoons pineapple preserves
In a large bowl, whisk together the oil and jerk rub. Add the chicken tenders; mix well to coat and set aside. Peel pineapple and cut in half lengthwise reserving half for another use. Cut remaining pineapple in half lengthwise and remove core. Slice crosswise into ¼-inch (6-mm) slices. Heat a grill pan over medium heat 5 minutes. Add chicken; cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, turning once; remove from pan. Cut chicken into bite-size pieces; set chicken and pineapple aside.
Thinly slice bell pepper and green onions. Arrange 12 large lettuce leaves around a platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans; set aside.
For dressing, zest one lime then juice both limes into a small bowl. Add lime zest, mayonnaise and pineapple preserves and mix well.
Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf. Drizzle dressing over salad.
- 6 servings
Nutrients per serving:
Calories 320, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 60 mg, Carbohydrate 24 g, Protein 24 g, Sodium 580 mg, Fiber 5 g
If desired, 1 pound of boneless, skinless chicken breast halves, cut into strips, can be substituted for the chicken tenders.
For a kid-friendly version of this recipe, prepare recipe as directed, omitting lettuce. Cook 1 pound rotini pasta according to package directions. Drain pasta and toss with 2 tablespoons vegetable oil. Add remaining ingredients; drizzle with dressing and toss gently.