Friday, August 21, 2009

Island Chicken and Rice Salad from Charlotte Davis

3 lbs boneless chicken 1 ½ tsp salt
3 cloves of garlic 1 tsp pepper
1 ½ tsp fennel seeds 1/3-cup cilantro chopped
15 oz can black beans 1 ½ tsp season all
1 cans pineapple with natural juice
1 each red and green bell pepper chopped
2/3 cups slices green onions lettuce leaves cleaned
Baking pan fancy serving bowl

Place chicken in pan with garlic, seeds salt and pepper and bake for 1 ½ hour at 400 degrees. While chicken is baking, Remove and cut chicken into cube size. Place chicken in bowl and add pineapple chunks, cilantro, bell peppers and onions. For dressing use 6 tbsp pineapple juice, season all and salt. Pour mix over chicken mixture and serve on large lettuce leaf. Serves 4-6

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