Jerk Chicken Salad Pampered Chef Food

JERK CHICKEN SALAD-PAMPERED CHEF

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.

GRILLED JAMAICAN JERK CHICKEN SALAD

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.

PAMPERED CHEF CHICKEN SALAD TEA SANDWICHES

Steps:

• Combine chicken, mayo, jam, raisins and onion in small bowl.
• Place 1 scoop (1 tablespoon) chicken mixture in center of 8 slices of bread, spreading slightly.
• Top with remaining bread slices.
• Center Cut-N-Seal over bread; cut and seal.

TASTE THE ISLANDS JERK CHICKEN SALAD

Steps:

• The chicken can be done the day before.
• Rub legs and thighs with butter and jerk seasonings. Marinate for 1/2 hr or overnight. Grill or roast in 375°F oven for 45 mins to an hour or until chicken is no longer pink when pierced with a fork. Baste chicken with butter throughout cooking process.
• In a screw top jar, combine 1/4 cup oil, lime juice, culantro (or sub cilantro, vinegar, 1/4 teaspoon salt and dash black pepper. Cover and shake well to make the dressing.
• Arrange on lettuce on 4 salad plates. Top with chicken, tomatoes, and avocado. Drizzle with dressing.

JERK CHICKEN SALAD

Steps:

• Wisk together jerk rub and olive oil. Add chicken and coat all sides. set aside.
• Slice pineapple into small chunks, or use a can or pineapple chunks drained.
• Cook chicken on both sides till cooked, then set aside. Cook pineapple in pan 1 minute on both sides. Cook bacon either in the oven or in the pan, let drain then crumble.
• Thinly slice red peppers and green onions. If you like arrange 12 lettuce leaves on a platter. Chop additional lettuce.
• Make dressing by wisking together the zest of one lime, and juice of 2. Add mayonaise and pineapple preserves. I didn't have preserves so I added pineapple juice and a few mashed up pieces of the pienapple.
• Layer salad on leaves, chopped lettuce, beans, bell peppers, chicken, pineapple, bacon and green onions.Drizle dressing over salad.