Best Jerk Chicken Salad Pampered Chef Recipes

Jerk Chicken Salad-Pampered Chef image

Provided by Chef by Chance

Categories < 30 Mins

Time 27m

Yield 6 serving(s)

Number Of Ingredients 11

16 ounces rotini pasta
3 tablespoons garlic oil, divided
2 limes
1/3 cup low-fat mayonnaise
2 tablespoons pineapple preserves
1 tablespoon jamaican jerk spice, rub
1 lb chicken tenders
20 ounces pineapple chunks, drained
1 red bell pepper, thinly sliced
6 slices bacon, cooked and crumbled
3 green onions, thinly sliced

Steps:

Cook the pasta, drain, and rinse under cold water. Toss with 2 tbsp of garlic oil and set aside.
Into a small bowl, zest 1 lime, juice both limes, and add the mayonnaise and preserves. Mix well and set aside.
In a medium bowl, whisk together 1 tbsp garlic oil and the jerk rub. Add the chicken tenders, coating the tenders.
Heat grill pan over medium heat for 5 minutes. Add chicken and cook for 6-10 minutes, turning once. Remove chicken from pan and add the pineapple to the pan. Cook for 2 minutes, turning once.
Cut chicken into bite size pieces.
In the serving bowl, toss the pasta with chicken, pineapple, bell pepper, bacon, green onions, and dressing.

Nutrition Facts : Calories 558.5, Fat 12.5, SaturatedFat 3.9, Cholesterol 59.3, Sodium 246.9, Carbohydrate 80.4, Fiber 4.5, Sugar 19.6, Protein 30.9

Grilled Jamaican Jerk Chicken Salad image

Provided by Food Network

Time 9h5m

Yield 6 servings

Number Of Ingredients 26

10 Scotch Bonnet chile peppers, chopped
1/4 cup each fresh basil and fresh thyme
1/4 cup minced fresh ginger
1/4 cup yellow mustard
4 garlic cloves
3 scallions, finely chopped
2 tablespoons each dried rosemary, chopped fresh parsley and brown mustard seeds
2 tablespoons each orange juice and white vinegar
1 teaspoon ground allspice
1 teaspoon salt and 1 teaspoon black pepper
1/4 teaspoon each ground cloves and grated nutmeg
Lime juice
6 chicken thighs, skin removed
1 garlic clove, chopped
Coarse salt
2 tablespoons freshly-squeezed lime juice
Caribbean hot sauce
2 tablespoons vegetable oil
1 cup julienned strips jicama
1/2 cup each julienned strips red and yellow bell pepper
2 tomatoes, cut into wedges
1 avocado, sliced
1 teaspoon grated lime peel
Minced fresh chiles
Minced fresh cilantro
1 head Boston lettuce, leaves separated, washed and dried

Steps:

Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified. Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.