Jerk Chicken Salad-Pampered Chef

• 16 ounces rotini pasta
• 3 tablespoons garlic oil, divided
• 2 limes
• 1/3 cup low-fat mayonnaise
• 2 tablespoons pineapple preserves
• 1 tablespoon jamaican jerk spice, rub
• 1 lb chicken tenders
• 20 ounces pineapple chunks, drained
• 1 red bell pepper, thinly sliced
• 6 slices bacon, cooked and crumbled
• 3 green onions, thinly sliced

1. Cook the pasta, drain, and rinse under cold water. Toss with 2 tbsp of garlic oil and set aside.
2. Into a small bowl, zest 1 lime, juice both limes, and add the mayonnaise and preserves. Mix well and set aside.
3. In a medium bowl, whisk together 1 tbsp garlic oil and the jerk rub. Add the chicken tenders, coating the tenders.
4. 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.
5. Cut chicken into bite size pieces.
6. In the serving bowl, toss the pasta with chicken, pineapple, bell pepper, bacon, green onions, and dressing.

rotini pasta, garlic oil, limes, lowfat mayonnaise, pineapple preserves, jerk spice, chicken tenders, pineapple, red bell pepper, bacon, green onions

Taken from www.food.com/recipe/jerk-chicken-salad-pampered-chef-318553 (may not work)