Jerk Chicken Salad-Pampered Chef |
|
 |
Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
|
I adapted this recipe to my own taste. It originally uses a fresh whole pineapple, and 15 oz can of black beans. This uses the grill pan but I think any pan would do. Plain Olive Oil can be used instead of Garlic Oil. Ingredients:
16 ounces rotini pasta |
3 tablespoons garlic oil, divided |
2 limes |
1/3 cup low-fat mayonnaise |
2 tablespoons pineapple preserves |
1 tablespoon jamaican jerk spice, rub |
1 lb chicken tenders |
20 ounces pineapple chunks, drained |
1 red bell pepper, thinly sliced |
6 slices bacon, cooked and crumbled |
3 green onions, thinly sliced |
Directions:
1. Cook the pasta, drain, and rinse under cold water. Toss with 2 tbsp of garlic oil and set aside.
2. Into a small bowl, zest 1 lime, juice both limes, and add the mayonnaise and preserves. Mix well and set aside.
3. In a medium bowl, whisk together 1 tbsp garlic oil and the jerk rub. Add the chicken tenders, coating the tenders.
4. Heat grill pan over medium heat for 5 minutes. Add chicken and cook for 6-10 minutes, turning once. Remove chicken from pan and add the pineapple to the pan. Cook for 2 minutes, turning once.
5. Cut chicken into bite size pieces.
6. In the serving bowl, toss the pasta with chicken, pineapple, bell pepper, bacon, green onions, and dressing.
|
|