Jerk Chicken Salad
This colorful salad is served on romaine lettuce leaves for a playful presentation.
- 1 tbsp (15 mL) Garlic Oil or olive oil
- 1 tbsp (15 mL) Jamaican Jerk Rub
- 1 lb (500 g) 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/540 g) black beans, drained
- 6 slices bacon, cooked, drained and crumbled
- 2 limes
- 1/3 cup (75 mL) reduced-fat mayonnaise
- 2 tbsp (30 mL) pineapple preserves
In Classic Batter Bowl, whisk together oil and jerk rub with Stainless Whisk. Add chicken tenders; mix well to coat and set aside. Peel pineapple and cut in half lengthwise with Santoku Knife; reserve half for another use. Cut remaining pineapple in half lengthwise and remove core. Slice crosswise into 1/4-inch slices. Heat 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 using Utility Knife; set chicken and pineapple aside.
Thinly slice bell pepper and green onions on Cutting Board using Santoku Knife. Arrange 12 large lettuce leaves around Simple Additions® Large Round Platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans using small (7-in.) Strainer; set aside.
For dressing, zest one lime using Microplane® Adjustable Fine Grater. Juice both limes into Small Batter Bowl using Citrus Press. Add lime zest, mayonnaise and pineapple preserves to batter bowl; 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:
U.S. 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.
To microwave bacon, line Medium Bar Pan with sheet of Parchment Paper. Arrange bacon slices in a single layer on bar pan; cover with another sheet of Parchment Paper. Microwave on HIGH 4-6 minutes, checking after each 30-second interval and turning once with Bamboo Tongs. Remove bacon to paper towel-lined plate to drain.
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.