Ingredients

  • 2 boneless, skinless chicken breasts
  • 3 teaspoons Jamaican Jerk Seasoning
  • 2 romaine hearts torn into bite-sized pieces
  • 1 red bell pepper, chopped
  • 1 mango, large dice
  • 1 avocado, diced
  • 4 slices bacon, cooked and crumbled
  • 5 scallions, white and green parts sliced
  • 1/4 cup chopped macadamia nuts
  • 1/2 cup Fire-Roasted Pineapple Vinaigrette

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Heat grill. Coat the chicken breasts liberally with the jerk seasoning and cook the chicken on both sides until cooked through, approximately 10 minutes.
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  • Length: 10 minutes

Step 2

  • Transfer to a plate and cover with foil. Allow the chicken to rest for 10 minutes while you prepare the rest of the salad.
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  • Length: 10 minutes

Step 3

  • In a large bowl, add the torn romaine hearts and top with the bell pepper, mango, avocado, bacon and scallions.
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Step 4

  • Cut the chicken into cubes and add to the salad.
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Step 5

  • Sprinkle the salad with the macadamia nuts and serve with the Fire-Roasted Pineapple Vinaigrette on the side or serve with your favorite dressing.
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