Jerk Chicken Salad

Ingredients:
1 Tbsp. garlic oil or olive oil
1 Tbsp. Jamaican Jerk rub
1 lb. chicken tenders (or 1 lb. chicken breasts cut into strips)
1/2 med. pineapple, peeled, cored and cut into 1/4 inch slices
1 red bell pepper
3 green onions (white and light green parts only)
2 heads Romaine lettuce
1 can (15 oz.) black beans, drained
6 slices bacon, cooked, drained and crumbled
2 limes
1/3 c. reduced-fat mayonnaise
2 Tbsp. pineapple preserves

Directions:
In a medium bowl, whisk together the oil and jerk rub.  Add chicken tenders; mix well to coat and set aside.  Heat a grill pan over medium heat for 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 round platter.  Chop remaining lettuce; set vegetables aside.  Drain and rinse beans in a strainer; set aside.

For dressing, zest 1 lime.  Juice both limes into a small bowl.  Add lime zest, mayonnaise and pineapple preserves to small bowl; mix well.

Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf.  Drizzle dressing over salad.

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