Jerk Chicken Salad

I had this salad at a Pampered Chef party with Amy several years ago, and it's a great combination of flavors.  We have about 2-3 dinner salads we rotate through, but I'm always looking to add more.  We get tired of salad so easily, so this one helps to keep the interest in eating our greens.  Plus, there isn't much better in life than grilled pineapple! 

Jerk Chicken Salad

Recipe adapted from Pampered Chef

Ingredients:

• 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
• 1/2 can black beans, drained
• 6 slices bacon, cooked, drained and crumbled

For the dressing -

• 2 limes
• 1/3 cup reduced-fat mayonnaise
• 2 tablespoons preserves (I like raspberry or strawberry)

Directions:

1. Whisk together oil and jerk rub with Stainless Whisk. Add chicken tenders; mix well to coat and set aside. Slice pineapple into 1/4 inch slices. 
2. 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. 
3. Thinly slice bell pepper and green onions. Chop remaining lettuce; set vegetables aside. Drain and rinse beans.
4. For dressing, zest one lime and juice both limes into small bowl. Add mayonnaise and fruit preserves to bowl; mix well.
5. Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions. Drizzle dressing over salad.