Grilled Jerk Chicken Salad



  • 2 lb boneless, skinless chicken breasts
  • 1 Tbsp olive oil
  • 1 Tbsp Caribbean Jerk seasoning
  • 1 pineapple, peeled, cored, and cut into ½-inch-thick slices
  • 1 red onion, cut into ¼-inch-thick slices
  • 1 (3-count) pkg romaine lettuce hearts, chopped
  • 1 (15-oz) can black beans, drained and rinsed
  • ½ (16-oz) bottle Ranch dressing


  1. Preheat grill or grill pan to medium-high heat. Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Brush with oil, and sprinkle with seasoning.
  2. Grill chicken, covered, 5 to 6 minutes per side or until done. Grill pineapple and onion 2 to 3 minutes or until browned and tender. Coarsely chop chicken.
  3. Divide lettuce among 6 plates. Top with chicken, pineapple, onion, and beans. Serve with dressing.

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