Jerk Chicken Salad-Pampered Chef - cooking recipe

Ingredients

16 ounces rotini pasta
3 tablespoons garlic oil, divided
2 limes
1/3 cup low-fat mayonnaise
2 tablespoons pineapple preserves
1 tablespoon jamaican jerk spice, rub
1 lb chicken tenders
20 ounces pineapple chunks, drained
1 red bell pepper, thinly sliced
6 slices bacon, cooked and crumbled
3 green onions, thinly sliced

Preparation

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.