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
|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|