TROPICAL CHICKEN SALAD

 TROPICAL CHICKEN SALAD

INGREDIENTS: SERVES 6-8

INGREDIENTS SALAD:

• 4 pineapples halved lengthwise 
• 2 cups  fresh pineapple, diced to 1/2 inch 
• 4 cups cooked and drained black beans, canned OK 
• 2 mangos, peeled, and diced into 1/2 inch squares 
• 1/2 cup chopped red bell pepper 
• 1/4 cup chopped scallions 
• 6 cups cooked tiny shell macaroni 
• 2 Jalapeno peppers,  seeded and chopped 
• 1/2 cup chopped cilantro 

INGREDIENTS MARINATED CHICKEN:

• Marinate 8 boneless-skinless chicken half  breasts for two hours in: 
• 2 Tbl. Tequila 
• 1 tsp. salt 
•  Juice of one lime 
• 1 tsp. ground cumin 
• 1 tsp. ground pepper 
• 1 tsp. cayenne pepper

DIRECTIONS:  
1.  Barbecue chicken until golden on both sides and then cool. 

INGREDIENTS DRESSING:

• 1 Tbl. roasted garlic oil 
• 1 Cup peanut oil 
• 2 Tbl.  honey 
• 1 tsp. ground cumin 
• 1 Tbl. rice wine vinegar 
• 1 Tbl. sweet chili paste 
•  Juice of 2 limes 
• 1 Tbl. Triple Sec 
• 2 tsp.  sea salt 
• 2 tsp. white pepper 
• 1 tsp. Green jalapeno Tabasco® sauce 

DIRECTIONS: 

1.  Put all the above dressing ingredients into a jar and shake well.  Pour over salad, toss and  then chill for 2 hours.  

2.  Fill the pineapple shells with the salad.  Slice the chicken breast  crosswise in 1/4 inch  slices and place on top of the salad and serve.
                            
  

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