Jerk Chicken Salad

In a large bowl, whisk together the oil and jerk rub. Add the chicken tenders; mix well to coat and set aside. Peel pineapple and cut in half lengthwise reserving half for another use. Cut remaining pineapple in half lengthwise and remove core. Slice crosswise into ¼-inch (6-mm) slices. Heat a 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. Arrange 12 large lettuce leaves around a platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans; set aside.
For dressing, zest one lime then juice both limes into a small bowl. Add lime zest, mayonnaise and pineapple preserves and mix well.
Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf. Drizzle dressing over salad.

Ingredient :

Salad
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) Jamaican Jerk Rub
1 lb (450 g) 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 oz/540 g) black beans, drained
6 slices bacon, cooked, drained and crumbled
Dressing
2 limes
⅓ cup (75 mL) reduced-fat mayonnaise
2 tbsp (30 mL) pineapple preserves