Jerk Chicken Salad

Jerk Chicken Salad - Pampered Chef


1 tbs olive oil
1 tbs Jamaican Jerk Rub
1 lb chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions
2 heads romaine lettuce
1 can black beans, drained
6 slices bacon- crumbled
2 limes
1/3 cup mayonaise
2 tbs pineapple preserves

In large bowl whisk together oil and rub. Add chicken tenders; mix well and set aside. Peel pineapple and cut in half, remove core and slice into 1/4 slices. Heat pan over medium heat for 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, remove from pan. Cut chicken into bite sized pieces. Thinly slice bell pepper and onions (white and light green parts only). Chop lettuce; set vegetables aside. Dressing - zest from one lime, juice from both limes, mayonnaise, and pineapple preserves; mix well. Combine lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions. Mix well. Drizzle dressing over salad. OPTION - Omit lettuce. Cook 1 lb rotini pasta, toss with 2 tbs olive oil. Add remaining ingredients and toss gently.