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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

· 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