Jerk Chicken Salad-Pampered Chef

Submitted by Chef by Chance

"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."

 

• Ready In: 27mins
• Ingredients: 11
• Serves: 6

ingredients

• 453.59 g rotini pasta
• 44.37 ml garlic oil, divided
• 2 limes
• 78.78 ml low-fat mayonnaise
• 29.58 ml pineapple preserves
• 14.79 ml jamaican jerk spice, rub
• 453.59 g chicken tenders
• 566.99 g pineapple chunks, drained
• 1 red bell pepper, thinly sliced
• 6 slice 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.