1 (3 1/2 lb.) store-bought rotisserie chicken, chop the breast and legs into bite-sized pieces shred the thighs, 1 1/2 cups fresh pineapple, 1/4 cup red bell pepper, julienned, 4 green onions, chopped, 2 celery stalks, chopped, 1/2 cup jamaica, peeled and julienned, 1 firm heads romaine lettuce, 1/2  tsp. chicken bouillon, 1/4 tsp. cracked black pepper, 1 T. Jamaican jerk rub, 1/4 tsp. granulated garlic, 1/4 cup mayonnaise, 8 slices bacon, fried crispy and crumbled.

Peel core and cut the pineapple into bite-sized chunks.  Get out a skillet, add 1 tablespoon of garlic oil, heat to medium-high 275 degrees. Add the pineapple to the skillet and saute for 3-5 minutes or until the edges brown, remove from the skillet and set aside.  Get out a large bowl,  add the chicken to the bowl along with the mayonnaise, bouillon, pepper,  jerk rub, and garlic, mix well, set aside.  Get out a platter it’s time to assemble and dress the salad.  Arrange the lettuce leaves all around the platter, tear the remaining lettuce into bite-size pieces, and sprinkle evenly on top.   Add the chicken and spread it on top of the lettuce.  Sprinkle the rest of the ingredients on top.

Salad Dressing:  2 fresh limes, 1 lime zest, 1/4 cup mayonnaise, 1 T. raw, unfiltered apple cider vinegar, 2 1/2 T. pineapple preserve, 1/8 cup sliced almonds.  Get out a small bowl, juice both limes, zest 1-lime, vinegar, add the preserve and mix well.  Before serving, add the nuts and mix, drizzle lightly over the salad, and toss.

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