Jerk Chicken Salad


I am just back from a wonderfully relaxing weekend at the beach with some of my favorite people! While there, I made dinner one night for everyone (Does that surprise you? I’m at the beach and I wanted to cook for my friends…) So… one of my favorite summer meals is Jerk Chicken Salad. It is simple and versatile.  The recipe is from The Pampered Chef and calls for serving with romaine lettuce. You’ll see in the Cook’s Tips at the end of the recipe that you can serve with pasta instead, which is what I prefer. On this occasion, however, we had a friend with a wheat allergy, so stuck with the lettuce version. When I do this at home, I like to use whole wheat rotini (corkscrew) pasta and then the leftovers are quite good served cold for lunch the next day.

And now, ON TO THE RECIPE!!! (As requested by some of the ladies this weekend…)

The Pampered Chef ®
Jerk Chicken Salad
Recipe
 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 
Dressing
 2 limes 
 1/3 cup reduced-fat mayonnaise 
 2 tablespoons pineapple preserves 
  1. In Classic Batter Bowl, whisk together oil and jerk rub with Stainless Whisk. 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 using Utility Knife; set chicken and pineapple aside.
  2. Thinly slice bell pepper and green onions on Cutting Board with Measure Cups using Santoku Knife. Arrange 12 large lettuce leaves around Simple Additions® Large Round Platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans using Strainer; set aside.
  3. For dressing, zest one lime using Microplane® Adjustable Grater. Juice both limes into Small Batter Bowl using Citrus Press. Add lime zest, mayonnaise and pineapple preserves to batter bowl; mix well.
  4. Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf. Drizzle dressing over salad.
Yield: 6 servings
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
Cook’s Tip: If desired, 1 pound of boneless, skinless chicken breast halves, cut into strips, can be substituted for the chicken tenders. To microwave bacon, line Medium Bar Pan with sheet of Parchment Paper. Arrange bacon slices in a single layer on bar pan; cover with another sheet of Parchment Paper. Microwave on HIGH 4-6 minutes, checking after each 30-second interval and turning once with Bamboo Tongs. Remove bacon to paper towel-lined plate to drain. 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.
© The Pampered Chef, Ltd., 2001
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6 Responses to Jerk Chicken Salad

  1. Just Frances says:

    Yummy! Can’t wait to try to make it!

    How did you get the chicken to be so tender though? Mine is not ‘dry’ but it’s not so tender and moist, either.

    Tips for that?

    • It took me a long time to figure out how to cook chicken and have it turn out juicy and tender. The trick is to just leave it alone! Let it cook over about medium-high heat, just about 3-5 minutes on each side, without messing with it while it cooks. When you take it off the heat, it will continue to cook a bit more and the juices will redistribute in the meat if you, again, leave it alone. Just let it rest a few minutes before slicing into it. Should turn out just about perfect every time.

  2. Rebecca says:

    Mmm, that sounds great! Can’t wait to try it out.
    (Frances, what’s the English translation for chicken tenders??)

    And for future reference for your wheat intolerant friend, there are some great rice and millet based pasta substitutes that would go great instead of your usual wheaty pasta. Planet Organic (if you have one near you?) should be able to supply.

    • Thanks, Rebecca! I know you’ll love it. 🙂

      I’ll have to see if I can find those substitutes. Thanks for the suggestion.

    • Just Frances says:

      I think that I would ask for chicken strips in the UK if I couldn’t find them in the cooler section. Or, if I didn’t want to ask for something, I’d just use boneless/skinless breasts and cut them into halves or thirds.

      • Yes, chicken strips=chicken tenders… basically, the chicken breast has 2 parts to it, the larger breast part and then a small section that is called the “tender” here in the US. They tend to be more expensive, so I usually just cut a breast into 3 strips (4 if the breast is large) and it works just fine.

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