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Jerk Chicken Salad
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Brief Description
Caribbean salad with pineapple, black beans, Jamaican Jerk chicken and fresh homemade dressing.
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Main Ingredient
lettuce
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Category: Salads
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Cuisine: Caribbean
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Prep Time: 15 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
(Substitutions: use turkey bacon, grapeseed oil vegenaise, and fruit-only preserves.)
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Posted By: healthforapurpose
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Posted On: Dec 05, 2013
Number of Servings:
Ingredients:
- 1 tablespoons - olive oil
- 1 tablespoons - Jamaican Jerk Rub
- 1 pounds - chicken tenders
- 1 - medium pineapple
- 1 - red bell pepper
- 3 - green onions (white and light green parts only)
- 2 heads - romaine lettuce
- 1 cans - (15 ounces) black beans, drained
- 6 slices - bacon, cooked, drained and crumbled
- 2 - limes
- 1/3 cups - Grapeseed Oil Vegenaise
- 2 tablespoons - pineapple preserves
Directions:
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 ¼-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. Arrange 12 large lettuce leaves around Large Round Platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans using Strainer; set aside.
For dressing, zest one lime using Microplane® Adjustable 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.
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