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      Caribbean Jerk Chicken Salad

      Caribbean Jerk Chicken SaladBy: Chef Emerald Coleman

      Ingredients:

      • 3 cups Sweet potato, peeled
      • Two 8.8 oz pkg fully cooked Rice, cooled
      • 3 cups cooked Chicken
      • 1 Red bell pepper, chopped
      • 1 Jalapeno, seeded and minced
      • 2 cups fresh Pineapple, chopped
      • 1/2 cup Green onion, sliced
      • Caribbean Jerk dressing
      • Green leaf lettuce
      • Orange slices

      Directions:

      1. In medium saucepan, bring sweet potato and water to a boil over medium-high heat. {}Reduce and simmer for 6 minutes or until tender. {}Drain and let cool completely.

      2. In large bowl, stir together sweet potato, rice, and next 5 ingredients.

      3. Add Caribbean Jerk dressing, stirring to combine.{}

      4. Cover and refrigerate up to 3 days.

      Serve on lettuce leaves with orange slices, if desired.

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