From Kathrine Page

• 1 package Spanish rice, precooked
• 2 pounds grilled chicken tenders
• 1 can black beans, heated
• 1 head of green leafy lettuce
• 3-5 scallions, diced
• 1 tablespoon minced fresh ginger
• 1 small can green chilis
• 1/2 fresh pineapple, chopped
• 1 red pepper, diced
• 1/2 red onion, chopped
• 2 avocados, chopped
• 2 tomatoes, diced
• 3/4 cup frozen peas
• 1 handful of cilantro, chopped
• zest from 2 lemons
• Caribbean sauce

Prepare all vegetables and chicken.  Lay a bed  of lettuce on an extra large platter.  Add rice, then black beans.  Top with chicken, scallions, ginger, chilis, pineapple, red pepper, onion, avocados, tomatoes, peas, cilantro, and lemon zest.  Pour Caribbean Sauce, mixed with the juice of one lemon over the salad.  Serves 6-8.