Grilled Jamaican Jerk Chicken Salad with Pasta, Black Bean Salsa Croutons and Mango Salsa
For the chicken
6 boneless skinless Chicken breasts
Lawry's® Jamaican Jerk Marinade
· Marinade the Chicken overnight
· Grill
· Cool in fridge
· Remove from fridge reserving liquid for pasta
· Slice on the diagonal - Set aside
For the Salad
Mixed Greens
Brianna's® Honey Mustard Dressing
· Combine - set aside
For the Pasta
Multicolored Rigatoni
1 can crushed pineapple
liquid from Chicken
· Cook Pasta
· Rinse and cool
· Blend pineapple & liquid from chicken
· Season to taste
· Mix pasta with pineapple jerk dressing - set aside
For the Salsa
2 Mangos - peeled and diced
Green chilies - or Roasted Pablanos peeled, seeded, diced
Red Onion - diced
Salt & pepper
· Combine ingredients
· Set aside
For the Croutons
Albertson's® Black Bean Salsa Bread
Butter
· Preheat oven to 350°
· Slice bread in inch slice
· Butter both sides
· Cut into squares
· Bake until browned
· Reduce heat to 200°
· Bake until croutons are dry and crisp - set asdie
For the Garnish
Roasted Salted Soy Nuts
Parmesan Cheese
To Assemble
· Mound salad on plate
· Top with pasta
· Arrange chicken on top of pasta
· Spoon salsa on Chicken
· Garnish with nuts, cheese and croutons