My mother ate this at a Pampered Chef party and I spent the entire time picking out bacon so I would eat it because it is just that good. Now, we use turkey bacon because it really does add a good flavor to the salad, but truthfully we’ve had it without too and it was almost as good. Lots of chopping involved here - get your buddies to help you cook the bacon and baby sit the chicken in the pan while you prep everything else.

• 2 Tbs Jamaican jerk seasoning
• 1/2 tsp garlic powder
• 1 lb chicken tenders (or breasts cut into strips)
• 1 can pineapple chunks (the bigger can)
• 1 red bell pepper, chopped
• 3 green onions, white and green parts, chopped
• 1 can (15 oz.) black beans, drained and rinsed
• 6 slices bacon, cooked and chopped/crumbled
• romaine lettuce (or a mix, whatever you have)

Put chicken in a bowl and add jerk seasoning, toss to combine. Cook in nonstick pan until cooked through. Set aside. Run a knife through your pineapple so it’s not all huge like it is when it comes out of the can. Put everything in a bowl and toss it up. Serve with dressing:

Pineapple Lime Dressing

• 1/3 c. mayo
• 2 Tbs pineapple preserves
• zest and juice of 1 good sized lime

Whisk all together with a fork, add a little milk if it seems too thick to be salad dressing (depends on your lime.) Drizzle over salad and consume tremendous amounts.

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