Caribbean Jerk Chicken Salad

Caribbean Jerk Chicken SaladBy: Chef Emerald Coleman


  • 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


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.