Jerk Chicken Salad

By Christie

This colorful salad is served on romaine lettuce leaves for a playful presentation. This salad tastes so fresh it spells Spring.

Ingredients

• Dressing:
• 1 Tablespoon 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 ounces) black beans, drained
• 6 slices bacon, cooked, drained and crumbled
• 2 limes
• 1/3 cup reduced-fat mayonnaise
• 2 Tablespoons pineapple preserves

Preparation

Step 1

1. In mixing bowl, whisk together oil and jerk rub. Add chicken tenders; mix well to coat and set aside. Peel pineapple and cut in half lengthwise.; reserve half for another use. Cut remaining pineapple in half lengthwise and remove core. Slice crosswise into 1/4 inch slices. Heat grill to medium. Add chicken; cook 3-5 minutes on each side, turning once. Remove, add pineapple to grill. Cook 1 minute on each side, turning once; remove from pan. Cut chicken into bite-size pieces. Set chicken and pineapple aside.

2. Thinly slice bell pepper and green onions. Arrange 12 large lettuce leaves on serving platter. Cop remaining lettuce; set vegetables aside. Drain and rinse beans in strainer; set aside.

3. For dressing, zest one lime. Juice both limes. Combine lime zest, mayonnaise and pineapple preserves in bowl and whisk together.

4. Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce lear. Drizzle dressing over salad.