Sweet-and-Spicy Chicken Salad

 

2

teaspoons olive or canola oil

1

package (14 oz) uncooked chicken breast tenders (not breaded)

1

tablespoon jerk seasoning

1/3

cup sweet-and-sour sauce

2

tablespoons packed brown sugar

2

tablespoons water

1

tablespoon rice vinegar

1

bag (10 oz) ready-to-eat romaine lettuce, chopped (about 8 cups)

1

medium green bell pepper, chopped (1 cup)

1

can (11 oz) mandarin orange segments, drained

• 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Coat chicken with jerk seasoning; add to skillet. Cook, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet; cover to keep warm.
• 2 In small bowl, mix sweet-and-sour sauce and brown sugar. Add mixture to skillet; cook over medium heat 1 minute, stirring occasionally. Stir in water and vinegar. Stir in lettuce to coat with dressing.
• 3 Among 4 dinner plates, divide lettuce mixture. Top with chicken, bell pepper and oranges.