Thursday, December 13, 2007


I tried the kid friendly version of this salad recipe (substituting noodles for lettuce) and it was just as good. This is a Pampered Chef recipe from the spring/summer 2007 collection,so the recipe does use their Jamaican Jerk rub. It is only $3 and VERY GOOD .... I highly recommend it for any meat, along with their professionals grill pan (a $50 investment that I use 3 times a week or more!). You can view it online at their site listed on the links column.

1 Tblsp. olive oil
1 Tblsp. Jamaican Jerk Rub (from Pampered Chef)
1 pound chicken tenders
1/2 of a medium pineapple (peeled, cored, and cut into 1/4 inch slices)
1 red bell pepper (I use orange or yellow since they are easier to hide from my kids)
3 green onions (white and light green parts only)
1 LARGE head romaine lettuce
1 can (15 oz) black beans, drained
6 slices bacon, cooked, drained and crumbled

2 limes
1/3 cup reduced-fat mayonnaise
2 Tblsp. pineapple preserves (the only ones I can ever find are "apricot pineapple", and it works)

1) In a medium/large bowl, whisk together oil & jerk rub with whisk. Add chicken tenders; mix well to coat and set aside. Heat grill pan over medium heat for 5 minutes. Add chicken; cook 3-5 minutes each side turning once and remove from pan. Add pineapple to pan. Cook 1 minute on each side, turning once & remove from pan. Cut chicken into bite-sized pieces. Set pineapple and chicken aside.

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

3) For dressing, zest one lime. Juice both limes into a small bowl or dressing bottle. Add lime zest, mayonnaise and pineapple preserves. Mix well.

4) Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions in serving dish. Drizzle dressing over salad and toss if desired.

** Kid Friendly Version: prepare as directed, omitting lettuce. Cook 1 pound rotini pasta according to directions. Drain pasta and toss with 2 Tblsp. vegetable oil. Add remaining ingredients; drizzle with dressing and toss gently. **

~ Makes 6 servings. recipe from Pampered Chef Season's Best cookbook ~