Jerk Chicken Salad Pampered Chef Recipes

JERK CHICKEN SALAD-PAMPERED CHEF

Steps:

• 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.

GRILLED JAMAICAN JERK CHICKEN SALAD

Steps:

• Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
• Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified. Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.

JERK CHICKEN NACHOS

Steps:

• Preheat oven to 425°F (220°C). Arrange tortilla chips in a slightly overlapping layer on a cookie sheet.
• In a bowl, combine chicken, cheese and 1 tbsp (15 mL) of the jerk spice; mix gently.
• Sprinkle chicken mixture evenly over tortilla chips.
• Bake 5-7 minutes or until cheese is melted; remove.
• Meanwhile, dice bell pepper. Cut lime in half crosswise.
• Squeeze the juice from 1 half of lime into a small bowl -- add remaining jerk rub and bell pepper and mix well.
• Snip cilantro using Kitchen Shears. Slice remaining lime half into garish slices.
• Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro.
• If desired, combine sour cream and additional jerk rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos.
• Garnish with lime slices.

PAMPERED CHEF CHICKEN SALAD TEA SANDWICHES

Steps:

• Combine chicken, mayo, jam, raisins and onion in small bowl.
• Place 1 scoop (1 tablespoon) chicken mixture in center of 8 slices of bread, spreading slightly.
• Top with remaining bread slices.
• Center Cut-N-Seal over bread; cut and seal.