1 store-bought rotisserie chicken (2 1/2 – 3 1/2 pounds), chop half of the meat into bite-sized pieces, shread the rest, 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, 2 firm heads romaine lettuce, 1/2 teaspoon chicken bouillon, 1/4 teaspoon cracked black pepper, 1 tablespoon Jamaican jerk rub, 1/4 teaspoon 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 325 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 is time to assemble and dress the salad. Arrange the lettuce leaves all around the plate, tear the remaining lettuce into bite-size pieces, and sprinkle evenly on top of the lettuce leaves. 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 tablespoon raw, unfiltered apple cider vinegar, 2 1/2 tablespoons pineapple reserve, 1/8 cup sliced almonds. Get out a small bowl, juice both limes, zest 1-lime, vinegar, add the preserve and mix well, set. Add the nuts and mix before serving, drizzle lightly over the salad and toss.