|1||tablespoon Garlic Oil or olive oil|
|1||tablespoon Jamaican Jerk Rub|
|1||pound chicken tenders|
|1||red bell pepper|
|3||green onions (white and light green parts only)|
|2||heads romaine lettuce|
|1||can (15 ounces) black beans, drained|
|6||slices bacon, cooked, drained and crumbled|
|1/3||cup reduced-fat mayonnaise|
|2||tablespoons pineapple preserves|
Yield: 6 servings
Nutrients per serving: Calories 320, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 60 mg, Carbohydrate 24 g, Protein 24 g, Sodium 580 mg, Fiber 5 g
Cook's Tips: If desired, 1 pound of boneless, skinless chicken breast halves, cut into strips, can be substituted for the chicken tenders.
To microwave bacon, line Medium Bar Pan with sheet of Parchment Paper. Arrange bacon slices in a single layer on bar pan; cover with another sheet of Parchment Paper. Microwave on HIGH 4-6 minutes, checking after each 30-second interval and turning once with Bamboo Tongs. Remove bacon to paper towel-lined plate to drain.
For a kid-friendly version of this recipe, prepare recipe as directed, omitting lettuce. Cook 1 pound rotini pasta according to package directions. Drain pasta and toss with 2 tablespoons vegetable oil. Add remaining ingredients; drizzle with dressing and toss gently.