Summer Salad

I made this salad after going to a Pampered Chef party. It's delicious! There's is so much flavor from unlikely pairings: pineapple, black beans, lime and bacon as well as Jerk Chicken seasoning. But it is yummy! Definately worth making this summer!

For the record, I didn't buy ANYTHING at the party! I have nothing against Pampered Chef, in fact, they have a few original ideas and a couple really unique products. But for the most part I think you can find better quality products at much cheaper prices. Any one else agree?

JERK CHICKEN SALAD
Yield: 6 servings

1 tablespoon Garlic Oil or olive oil
1 tablespoon Jamaican Jerk Rub
1 pound chicken tenders or breasts
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

DRESSING
2 limes
1/3 cup reduced-fat mayonnaise
2 tablespoons pineapple preserves
6 slices bacon, cooked, drained and crumbled

Whisk together oil and jerk rub. Add chicken; mix well to coat and set aside.

Peel pineapple and cut in half lengthwise; 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.

Thinly slice bell pepper and green onions. Chop lettuce; set vegetables aside. Drain and rinse beans; set aside.

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

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

Cook’s Tips: For a kid-friendly version of this recipe, prepare recipe as directed, omitting lettuce. Cook 1 pound rotini pasta according to package directions. Drain pasta and toss with 2 tablespoons vegetable oil. Add remaining ingredients; drizzle with dressing and toss gently.

Nutrients per serving: Calories 320, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 60 mg, Carbohydrate 24 g, Protein 24 g, Sodium 580 mg, Fiber 5 g