Saturday, October 17, 2009


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 ounces) black beans, drained
6 slices bacon, cooked, drained and crumbled


2 limes
1/3 cup reduced-fat mayonnaise
2 tablespoons pineapple preserves

1. In a Bowl, whisk together oil and jerk rub. 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; set chicken and pineapple aside.

2. Thinly slice bell pepper and green onions. Arrange 12 large lettuce leaves around platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans; set aside.

3. For dressing, zest one lime. Juice both limes. Add lime zest, juice, mayonnaise and pineapple preserves to a bowl; mix well.

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

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