Jamaican Chicken Salad

The chicken in this salad is the same as the Jamaican Chicken recipe. When you cook the chicken cook some extra and you can make two meals while cooking only once. This is delicious and great for an easy, cool, summer meal. The dressing is great.

Serves 6
1 TBSP vegetable oil
1 TBSP Jerk seasoning
1 LB Chicken (tenders or boneless, skinless)
1 fresh pineapple
1 bell pepper
3 green onions (white and light green parts only)
2 heads romaine lettuce
1 can (15 ounce) black beans, drained
6 slices bacon, cooked, drained and crumbled
DRESSING:
2 limes
1/3 cup reduced-fat mayonnaise
2 TBSP pineapple juice (from pineapple)
DIRECTIONS:
Mix together the oil and jerk seasoning. Add chicken; mix well to coat and set aside.
Peel pineapple, remove core, and slice. Cook chicken in skillet 3-5 minutes on each side, until done. Remove from pan, set aside. Add pineapple slices to pan. Cook 1 minute on each side. Remove from pan. Cut chicken into bite-sized pieces.
Thinly slice bell pepper and green onions. Tear lettuce and place in bowl. Drain and rinse beans. Set aside.
For dressing, zest one lime. Juice both limes. Mix lime zest, juice, mayonnaise and pineapple juice in small bowl.
Mix lettuce, beans, bell pepper, chicken, pineapple, bacon, and green onions in bowl. Drizzle dressing over salad.