1 tbsp. oil
1 tbsp. Jamaican Jerk seasoning
1 pound chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions
2 heads romaine lettuce
1 (15 ounce) can black beans, drained
6 slices bacon, cooked and crumbled
1/3 cup light mayonnaise
2 tsp apricot or pineapple preserves
1. In a large bowl, whisk together oil and seasoning. Add chicken tenders, mix well to coat and set aside. Peel pineapple and cut in half lengthwise; reserve half for another use. Cut remaining half lengthwise and remove core. Slice crosswise into 1/4 -inch slices. Heat grill pan over medium heat 5 minutes. Add chicken; cook 3 to 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 pineapple and chicken aside.
2. Thinly slice bell pepper and green onions. Arrange 12 large lettuce leaves around platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans; set aside.
3. For dressing, zest one lime. Juice both limes into a small bowl. Add lime zest, mayonnaise, and preserves to bowl; mix well.
4. Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon, and green onion over each lettuce leaf. Drizzle dressing over salad.
Yield: 6 servings
Nutritional info: 320 calories, 16g fat, 24g carbs, 5g fiber, 24g protein